June 21, 2013 - 11:55am
In the preparation of preferments, final doughs or straight doughs, what differences, in the results, might arise from the use of
- warm water (say, at 45-60 degrees C),
- room temperature (say, at 20-30 degrees C) water (at least here in Rio, most of the time) or
- cold water (say, at 10-15 degrees C)?