Retarded Dough Keeps Fermenting
In ANOTHER POST Will is attempting to help another baker that is concerned about his dough continuing to rise in the refrigerator. It is commonly accepted on TFL that if the fridge is 39F or lower that the dough will not rise significantly or at all. BUT, is there another variable to be considered?
From time to time I would like to have my dough rise a bite during retardation. So much so, that I setup a small retarder that is capable of a complete range of cool/cold temps. At 39F my dough shows no sign of fermentation after 12-16hr in the fridge.
Is it possible that certain sourdough cultures might have particular microbes that are more tolerant of cooler temps? This could account for some bakers consistently noticing dough rise during retardation.