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The big yeast debate - cold ferment vs. room temp rise, which actually works better?
I've been baking sourdough for about 8 months now, and I kept seeing people swear by cold proofing in the fridge overnight. So I tried it for a few weeks and got decent loaves. But last weekend I did a room temp rise for 6 hours instead (which felt risky, you know?) and the crust came out way crispier with bigger air pockets. Am I just lucky or is the cold ferment thing overhyped for home bakers like me?
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the_leo10d ago
Ha! So the fancy fridge trick is just for flexing on Instagram, huh?
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sam_harris6810d ago
Honestly, I think the cold ferment is a little overhyped for regular home bakers. I've done both ways and room temp always gives me better oven spring and a more open crumb. The overnight fridge thing mostly helps with flavor if you're using a really mild starter. But a lot of people just do it out of convenience so they can bake the next day. You aren't lucky, you just did the better method for what you wanted.
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