March 11, 2010 - 7:55pm
Keeping sourdough dough in the fridge
I made my first batch of sourdough this evening; it's on its first rise as I type. It made a substantial batch.
The only bread recipes I've used thus far are the mix-and-refrigerate types in Artisan Bread in 5 Minutes a Day. Is there any reason I couldn't use a portion of this dough, and refrigerate the rest for later use? If this works for sourdough, does the same principle of the dough developing more flavor as it ages in the fridge apply? Would there be a time limit in the fridge before the dough becomes unuseable?
Thanks!
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"refrigerate ... for later use" would depend upon how far down the line "later use" might be. You might want to consider freezing what you don't use in the next day or so.
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You can refrigerate your dough for a few days and then use it. Beyond about three days you are likely to experience changes in the dough that will make it difficult to work with.
Jeff
I wouldn't go beyond about 24 hours. I've corresponded with Jeffrey Hamelman about refrigerating focaccia dough made with a biga, and he told me he never refrigerates dough beyond 18 hours, but that after 24 hours you can expect significant changes in the dough's flavor. That and the extended effects of protease activity are likely to give you a dough that's degraded.
I've never tried freezing sourdough but have heard from folks who claim to have done so successfully and had good bakes, so flournwater's advice may be the best.
Larry
Depends on the recipe, but should be doable. I mostly use Reinhart's recipe from Artisan bread every day, and hold it over night. I have done other recipes out of that book (yeast) and held them for 3-4 days and they still ork fine. Peak is probably about the 3rd day.