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No. Longer time does in my experience. I've gone as long as 60 hours (using appropriately less culture) at 64F, and it gets noticeably sour. I've never tasted any sour flavor in my dough fermented in the 70's. I find my dough has a lot less flavor period when fermented in the 70's.The culture itself may be the biggest factor. Some produce much more sour flavor than others. Higher levels of culture will ferment faster, AOTBE. Using high levels of culture with longer ferment time can also lead to complete gluten breakdown and a sloppy mess.The only way I've been able to get any sour flavor faster (and it was much less detectable) is by fermenting up near 100F. Up that high, the bacteria does really well but the yeast does not. http://www.pizzamaking.com/forum/index.php?topic=14627.msg145628#msg145628This article might help you. Read all the comments too: http://www.thefreshloaf.com/node/10375/lactic-acid-fermentation-sourdough
The inside of my turned off oven is 74 degrees probably my most consistent spot in the house. Any suggestions for time at this temp?
When I've cold fermented, I've removed my dough a couple hours before bake time to get to room temp and relax.When using the predicted perf. time table and doing a room temp fermentation does the dough go right to the bench for skinning at the end of the table time since its already at room temp or is there still a rest period. It's usually over 80F in my kitchen in the summer.
I apologize in advance if this has been asked before but is there a reason you use coolers and ice instead of a wine cooler? I ask because I see small wine coolers that are relatively inexpensive and quite small that can be set to up to 65 degrees and I was thinking it might be a way for me to get out of cold fermenting. Also, I am still on ADY (researching a starter now). Do you believe the benefits of a 65 degree ferment are worthwhile for ADY based doughs? Does the LAB have a chance to develop from nothing fast enough when not using a starter? Again, sorry if this has been beaten to death. I feel like I'm drinking from a firehose for all the information around here...
What effect will it have to after 24 hr bulk ferment, to ball and fridge?I gotta be honest i have had much better luck with dough that has been in the fridge overnight. I just made a batch, still in the stretch and fold stage.Any problems bulk fermenting in a metal bowl? Read something about not storing your starter in metal.
Any problems bulk fermenting in a metal bowl? Read something about not storing your starter in metal.
Stainless is corrosion resistant. It's not inert. If you have an alternate container, I don't see any sense in storing culture in stainless.