Author Topic: wine fridge for dough fermenting?  (Read 679 times)

0 Members and 1 Guest are viewing this topic.

Offline Samdar

  • Registered User
  • Posts: 7
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

  • Lifetime Member
  • *
  • Posts: 4042
  • Location: Santa Fe, NM

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22448
  • Location: Texas
  • Always learning
Re: wine fridge for dough fermenting?
« Reply #2 on: June 24, 2011, 04:28:12 PM »

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


Offline dmaxdmax

  • Registered User
  • Posts: 203
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.

Always make new mistakes.