Peter Reinhart Wholegrain bread without refridgeration?
I’m wondering if anyone has adapted the epoxy method developed by Reinhart for leaving the biga at room temperature. I have made the 100% wholemeal bread a couple of times and like it very much and am now looking to adapt the recipe to work for my micro bakery. I don’t have the space to refrigerate, so am thinking reducing the yeast may work? Has anyone experimented with this? I am also looking to reduce the yeast in the final dough to slow down the final proof? I would be very interested to know if anyone has explored similar? I have only just ordered the book, Was trialling with a recipe I found online, and am hoping PR may include guidance in his book.