Author Topic: wine fridge for dough fermenting?  (Read 664 times)

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Offline Samdar

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wine fridge for dough fermenting?
« on: June 24, 2011, 11:43:19 AM »
Any used a wine fridge to age their dough?  Mine can be set at 54-64F so that fits in the range of 60-62 that most people use on their dough.  Anyone try this or have any problems.  I figure this should be more controlled than a cooler


Offline Bill/SFNM

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Online Pete-zza

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Re: wine fridge for dough fermenting?
« Reply #2 on: June 24, 2011, 04:28:12 PM »
Samdar,

Are you planning on using the wine fridge only for the dough or for both wine and dough simultaneously?

Peter

Offline dmaxdmax

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Re: wine fridge for dough fermenting?
« Reply #3 on: June 24, 2011, 05:53:40 PM »
I've thought of using our second fridge (the Beverage Command Center) as a wine/dough/beverage fridge.  Soda and water might call for ice cubes and red wines would have to sit out for 20 minutes but how would dough behave in the mid-50s?  I generally fridge dough for 1 to 3 days, would that equate to 12 to 36 hours at the higher temp?  (please realize I made those numbers up)

I guess the first step will be to find the highest temp the box can hold.

Thanks
Dave
Always make new mistakes.


 

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