November 23, 2022 - 10:40pm
Sourdough retard
My question may have already been ask and answered but I haven't seen it.
Many of the sourdough recipes say to mix the dough, let it ferment a few hours and then refrigerate over night. My question is, could this process be reversed? That is, mix the dough, refrigerate 8 to 12 hours then take it out to ferment at room temperature. And effect would like have on the resulting bread?