Fridge too cold??
at what temperature will yeast stop working. Ive made a few different batches of dough (brioche, and a sourdough) that i let proof at room temp for about one hour. I then put them in the fridge overnight to finish proofing slowly. when i wake up in the morning and take a look at the dough, which has been in the fridge for almost 9 hours, it doesnt look like it has done much rising at all. Is my fridge too cold? or is the retard method used to ferment only for flavor and not much rise at all. then let it rise at room temp after the fridge? i hope this makes sense. basically the fridge seems to stop my dough completely and i dont think my fridge is much colder than any other?