Tried cold fermentation on my sourdough after 2 years of doing it fast

I always proofed my sourdough in the fridge for just a few hours thinking it didn't matter. But after reading about a 24 hour cold ferment from a bakery in Portland, I gave it a shot. The difference in flavor and crumb structure was like night and day. Has anyone else had that experience switching to a longer cold proof?

2 comments

2 Comments

ray_webb614d ago

That "night and day" thing is exactly what I found. Tried a 36 hour cold ferment on a whim once and now I never go back to short proofs, the tang and open crumb is just way better.

spencer_ross14d ago

Oh man, the cold ferment is a total game changer for sure. I found that even just pushing it to 24 hours gives way more of that sour tang and the bubbles get way bigger in the crumb. Once you taste that difference it's impossible to go back to a same day bake.