The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough fermentation

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BackdoorBakery's picture

Decreasing bulk fermentation times...

October 20, 2011 - 8:32am -- BackdoorBakery

Hi...

I have been experimenting with naturally leavened breads for a few years and really have no complaints other than my bulk fermentation seems to DRAG and DRAG at times. Most of them take anywhere from 5-8 hours (country pain leavin) to 12! (with whole wheat desem styles) before i get any increase in dough volume, and not double - MAYBE 1.5 or 1.25x. Is there a way i can gauge when bulk ferm is done by touch instead of size?

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