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Author Topic: Cold Fermentation vs Room Temp  (Read 1470 times)

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Offline foreplease

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Re: Cold Fermentation vs Room Temp
« Reply #20 on: October 26, 2021, 07:59:30 AM »
To further complicate things, dough hydration adds a third axis to bacterial and yeast activity: higher hydration conveys higher activity for both bacteria and yeast, and a facilitation of lactic fermentations.


Thank you for your excellent post. I think this point about hydration is not acknowledged or discussed often enough when considering or choosing the amount of IDY to be used.
-Tony

Offline QwertyJuan

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Re: Cold Fermentation vs Room Temp
« Reply #21 on: October 26, 2021, 09:09:23 PM »

Thank you for your excellent post. I think this point about hydration is not acknowledged or discussed often enough when considering or choosing the amount of IDY to be used.

It's completely relevant. My dough will definately raise faster when I'm using a higher hydration. And conversely, slower when I am using a lower hydration. Yet, you never see much mention of it.

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