January 18, 2019 - 9:29pm
Why leave levain at room temp but bulk fermentation in fridge
Hi,
I’d like to understand why recipes say to leave the mixture of sourdough starter needed to build up a levain overnight at room temp, however when the final dough has been mixed/kneaded it has to be refrigerated when doing the overnight fermentation.
thanks ;)
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In the first situation, encouraging and speeding up the life cycle is helpful; in the second, controlling it and slowing it down is the goal. You don't want your mix for 4 loaves of bread to multiply and spread to conquer the kitchen and start threatening to annex the bedroom as well. :D
Love your response!
Thanks David R,
it makes perfect sense and I love your sense of humor ☺️☺️