Ischia cold or room temp/cold Fermentation

[Matthew]

It's been a really long time since I have done a cold fermented starter dough specifically using my Ischia culture.  I am curious if any members are doing a cold or combined room temp/cold fermentation using Ischia culture.
Matt

[dellavecchia]

I just did a 24 cold ferment with Ischia with excellent results for bread. But the Ischia is the only starter I keep in the fridge, my others are kept at room temp. Those starters do not have the same fermentation activity when subjected to the cold.

John

[widespreadpizza]

Matt,  I have been making doughs recently,  with the young levain method that the tartine bread book has emphasised.  I noticed recently,  that as opposed to my not so young levain that I used to use for doughs,  I am getting more fermentaion activity in the fridge if I decide not to use a room fermented dough on the day I planned and hold it in the fridge.  It used to almost stop,  but now keeps going.  I have not decided to do a cold fement,  but maybe its worth a try. Overall,  the young levain approach has been helpful for all my doughs.  Just my thoughts.  -marc