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Just realized I was proofing my dough in the fridge for 3 days when I could've been using 1
Everyone keeps saying longer cold proof equals better flavor, but I tried a 1 day fridge proof on my country loaf two weeks ago and it beat my usual 3 day batch in a side by side taste test with my neighbor. The crumb was more open, the crust actually sang when I pulled it out, and I didn't have to plan my whole weekend around a dough bucket. I think past 24 hours my starter just runs out of steam and the gluten starts breaking down, or maybe my fridge sits closer to 39 than 36 degrees. Has anyone else found their sweet spot is shorter than what the internet preaches? Curious what temp your fridge actually runs at.
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sandra_anderson2d ago
Wondering if altitude plays into this too. I moved from sea level to 5,000 feet last year and suddenly my 3 day dough turned to soup while my 1 day loaves got way better. Never see anyone talk about it but thinner air might change how fast your starter burns through the flour.
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