Also, my reading indicates that fermentation above 80 F results in the yeast or bacteria making bad tasting by products.
Any experience in this?
I did a three day high oil cold ferment, with sourdough FLAVOR, and baked it last night. No taste difference, but it was good. Family devoured it, even through dough tore.
I have been using high oil/sugar, and looking at additives (malt, sourdough flavor, probiotics, sour cream, etc) None have worked so far.
My goal is to short cut really, get dough that tastes good in three hours or less. Thats why I have been doing high oil/sugar and looking at additives for taste to make up for a 3 hour ferment.
I now exposed myself, ha!