January 28, 2023 - 6:55pm
Timing issue for Tartine sourdough
I've been baking Tartine sourdoughs for some years now but I'm wondering how to adjust my timing. Right now I feed at 9 the night before and then at 9 the following morning. Then around 3-4 I start the process of developing the dough. It gets put away by 7 or 9 and then I bake the following morning.
My question is where/how can I adjust the schedule? Right now if I start that afternoon, I'm tied to the house for the next 4ish hours. Are there ways of slowing down this process? Putting it in the refrigerator to stall for time?
Thanks.