The Fresh Loaf

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long warm ferment

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patnx2's picture

% of sourdough in pizza

April 20, 2011 - 11:50pm -- patnx2

I've been reading a pizza blog and there was a discussion about doing long ferments using small amounts of sourdough starter. One user mentioned using a 5% mix with an 18 hour room temp ferment. Does this sound right? I wonder what's the difference in results vs cold ferment. Also could this be used to do artisan bread with what different results.Flavor amd crumb? I will be trying some experements.  Any ideas would be nice to hear if it might same me some mistakes.   Patrick


 

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