The Fresh Loaf

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Acidity in the Dough Effects extensibility?

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dwfender's picture

Accidental realization? (Acidity in the Dough Effects extensibility?)

February 28, 2012 - 7:27pm -- dwfender
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So I'm pretty sure I learned a lesson the hard way and am looking for some confirmation.

I made a pate fermentee and froze it. Decided I wanted to make some rustic dough and pulled it out of the freezer. I was very sidetracked for two days so it defrosted and then sat for an extra day. I realized I didn't want it to go to waste so I gave it a smell (it was close to where it should be, ever so slightly tangier) and then I decided to try making a prefermented pizza dough to play around(I usually just cold ferment my pizza for 3 days ).

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