Author Topic: Preferment and retarted ferment?  (Read 619 times)

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Offline rocky_creey

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Preferment and retarted ferment?
« on: September 26, 2013, 11:15:49 AM »
 :D I usually make enough dough for 3 balls and cook after 2, 4 and 6 days of cold ferment. Would doing some type of preferment be of any real value in flavor? I am really thinking more along the lines of simulating old dough or a poolish rather than a sourdough.