The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Here we have...

The Roadside Pie King's picture
The Roadside Pi...

Here we have...

the last of the three dough balls I made on the 25th. The first ball was a 8hr. room temp. ferment, same day bake. The second went directly into the refrigerator for a 72hr. ferment (pizza Tuesday) bake. This last ball went directly into the freezer to rest until needed. Today it is moved into the refrigerator to slowly defrost. This is uncharted territory I have never frozen a pizza dough ball, let alone a sourdough pizza ball. 72hr. from now we will see the result.

 Ah yes the small jar. The small jar is my mother culture, Slow-Mo was fed and then put directly into the refrigerator. I have to admit I was a little worried because Slow-Mo remained flat for a good few days. Today Slow -Mo is bubbly and happy. Yes Felicia, fermentation does take place at refrigerated temperatures, albeit at a very slow rate.  

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