LIQUID LEVAIN BUILD TIMINGS
I regularly make sourdough for the local market.
I use Hamelman's "Bread" Vermont Sourdough formula as a basic for most of my breads. The suggested liquid levain build time is 12 - 16 hrs at 21C. This is also the suggested build and ferment time for many other sour dough formulae. What, if any, are the cons if one overshoots the build/ferment time of 16 hrs - say 20 or even 24 hrs? Does this weaken the strength or reduce the effectiveness? Can one retard a liquid levain build by placing in the fridge for a few hours and returning it to ambient room temp a few hours later? (The aforementioned assumes that one sticks to the suggested bulk ferment, scale and divide and final ferment times before the bake. Thanks to experts out there!!