The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sumowrestler's blog

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sumowrestler

Making the 100% whole wheat bread recipe from Crust and Crumb is an all day task. I would like to make this a two day process rather than doing it in one day. Is it possible to retard the sponge overnight in the refrigerator? If so, what do I need to do?

 

Thanks,

E. Wilson

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