June 7, 2009 - 8:13pm
Cold fermentation vs. room temp fermentation ?
Sometimes I see recipes using room temp fermentation for 12-24 hours and other times I see cold fermentation for 12-72 hours. Is there a benefit to using a specific one or is it a matter of preference? I mainly bake with freshly ground whole grains and am wondering if one way will work better than another, and do they achieve the same results or different?
Thank you.