Refrigerator versus room temperature ferment
Good morning -
After noticing that different sourdough recipes call for different fermentation routines -- some with a combination of room temp and cold fermentation and others room temp only -- I've been experimenting with the resulting taste of different methods.
1. Understanding that cold retards fermentation, would I be correct in stating that a long room-temperature ferment would produce a more sour loaf than a combination room-temp/cold ferment?
2. Have you sourdough experts noted any specific effects on your baked loves based on the temperature of your ferment?
3. Does using stretch-and-fold significantly affect the taste of your loaves, or does that technique mostly affect the characteristics of the loaf *other* than taste?