The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough proof ferment

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C B Findlay's picture

Confused re proofing/fermenting

January 5, 2013 - 7:42pm -- C B Findlay

Trying to make my sourdough more sour, trying to take in all of the forum posts on the topic. I'm confused on one thing in particular - I read that cold helps the more sour bacteria and a couple of folks recommended an overnight  proof   in the fridge. But though my starter iisn't producing very sour bread is it rising loaves ferociously and I keep overproofing them. Wouldn't an overnight bulk ferment in the fridge accomplish the same thing, and then I can shape right out of the fridge, then proof/let warm, then bake? I'd rather proof them when I can keep an eye on them.

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