Fermentation would be at relative room temp. Craig, I can see a laminated version of the chart in the thermometer drawer. A wealth of information! As I've gleened the many YouTube videos of Neo pies, the common ground that doesn't require translation or Rosetta Stone, is that almost all use cake yeast. Thus your first line chart prior to including IDY or ADY.
Assuming I work through the chart for my needs, does this allow me to bake at the finish of the suggested times for Neo pies?
Does refrigerated storage neutralize the effects of the chart? Does refrigerated storage of say a couple days past chart suggestions change the structure or taste, understanding that at some point the optimal active dough will diminish after a point when refrigerated.
Thank you all.