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I know Craig you seem to do most of yours at 24 + 24, with a cool ferment, so you have zeroed in on an optimal time for best taste and handling. I don't doubt this for a minute. The spreadsheet however shows that a less than 24 hour lead time is achievable and at pretty close to room temperatures, with a 9 percent or so starter. I assume because this range remains within the green cells that it performs to an acceptable standard. I assume it is subpar relative to lower starter percentages, longer cooler ferments, but as long as it still tastes like sourdough I am cool with that.