Newbie to the forum but I've been reading & experimenting for months now... It seems the more I read, the more contradicting information I find.
I'm using 100% sourdough (no commercial yeast) and loosely following Varasano's dough making process. I'm fairly happy with the flavor of the dough, but the crumb and spring really lack what I'm looking for.
My question is simply this: Can a 100% sourdough dough really do any rising while in a 35-45 degree fridge? I've let my dough cold ferment for 2-5 days (on multiple attempts) and non of them gave me the spring I was looking for.
I recently came back from a business trip of almost a month (at which time my starter was never fed). When I took it out of the fridge in the morning, I let it warm up completely and observed its activity throughout the day BEFORE feeding it. The starter took off like I had just fed it and didnt slow down until the next morning. So why would my dough be any different?
I've been using about 10% starter on a 65% hydration dough using Gold Metal BFB, and using Varasano's process, and finally cooking in a homemade WFO. I'm pretty confident I'm doing all the right things, but the cold is too much for my starter to handle.
Agree or disagree?