February 17, 2017 - 6:06am
What's the difference...?
Between a small amount of starter and a long room temperature bulk ferment and a lot of starter with a long bulk ferment in the fridge?
Time = Flavour, but does the temperature it ferments at change the flavour?
I've done a small amount of starter, 1%, and 24 hours at room temperature but this weekend's recipe is a large amount of starter with 24 hours bulk ferment in the fridge.