The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

fatheralexisp's blog

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fatheralexisp

I put my mostly risen bread in the refrigertor for 23 hours to let it ferment and develop sourness.  But to no avail.  My bread was bland and not sour at all.  I have tasted my starter 12 hours and 24 hours after feeding and it has a complex and sour taste.  I don't know why this didn't transfer over to my bread.

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