preferments, times and temps
Hello Again, I need help with my sponge. I have read extensively abouts preferments (not sour dough starter) and the authors talk about holding the sponge at 50-65 degrees F until ripe. My kitchen temp is about 72-75 F , too warm and, of course the fridge is way too cold. Does any one know of a way to hold the sponge at about 57 F for the 14 hrs 9in order to develop depth of flavor)until it ripens? Also, when I keep my sponge at room temp, tightly covered, for 14 hrs it has tripled in volume and when I open the lid it has a strong aroma of alcohol and carbon dioxide. Does that sound right? Any thoughts on this subject would be appreciated. Thank you.