Quick Proofing Questions...
I must say I am loving this group already. One post and I have learnt more this past few days than I've learnt in the past 10 years of trial and error lol.
Just a little question then about proofing.
As you may or may not know it's quite hot here (I live in Southern China) for 3/4 of the year around 30C, so I'm thinking to proof in a bedroom with the air-con on. What temps would you recommend I set at for both sourdough and also for instant yeast.
a. A quick proof
b. A slow proof
Also with sourdough I do a real slow proof (overnight 12 hours etc) in the fridge. Can you do the same with instant yeast doughs?