November 5, 2018 - 8:17am
How important is retarding the dough?
Greetings from a newbie sourdough baker from the Philippines! (RT: 32degC/80-92% humidity) Basing on my previous sd bread baking attempts, I only get good rise if I do a same day bake (3hrs bulk proof, 2-3hrs final proof) and my kids prefer non-sour bread anyway so I was wondering, how important is retarding the dough (fridge 8-10 & more hours) to get the healthy benefits of an SD bread? Thanks!