The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any suggestions?

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soxkat4's picture
soxkat4

Any suggestions?

Well, Betty (my starter) got brought out last night, but after fighting traffic and the crowds in the grocery store and my computer, I just fed her and let her rest. I'm now realising that instead of putting her back in the fridge, she's still in the oven. My recipe calls for using the starter cold, if she's room temp, do you think that will make a difference? I kind of doubt it but I'm curious what you all think.

By the way, she's named Betty after Betty Crocker, the cookbook I got the recipe from. I know, not nearly as advanced as Peter Reinhart, but I like to play/research on several different approaches so I'll work my way up to Peter's barms and sponges!

Comments

Floydm's picture
Floydm

The fermenting and rising may go a little quicker, but baking should be about the same. The difference between oven temperature and dough temperature is the big gap, not the difference between room vs. fridge temperature.