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Changed my mind about proofing dough after chatting with a baker in Chicago
I was at this small bakery in Chicago last month and the owner told me she lets her sourdough proof overnight in the fridge instead of on the counter. She said it builds way more tang and makes the crumb softer, so I tried it on my next batch and she was totally right. Has anyone else had luck with cold proofing or do you stick to room temp?
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blair_butler4717h ago
Wait, overnight in the fridge? That's wild, I didn't know that was a thing.
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