Rye Pre-sour How Long Is Too Long?
In making a 40% rye, the pre-ferment sour I usually do is the following:
- 360 g Medium rye flour (high quality organic works best)
- 360 g Water
- 20 g Rye sourdough starter (100% hydration)
Let sit at 78 degrees for 12 - 16 hours.
My question is, if I was to let this ferment for longer than 16 hours, is there a time amount that is too long? I will not be able to get to it until it has been sitting for about 20 hours.