Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
Sourdough Bulk Fermentation 101 [Pictures!] – Sourdough Brandon
7 months ago
sourdoughbrandon.com
Check your fridge temp! Bulk fermentation guides and charts always have assumptions built in, and the fridge temp is one of them. If you plan on doing a cold retard, make sure your fridge is something like 37-39°F/2.7-3.8°C. Most bulk fermentation resources and charts are basing their recommendations off of that. If your fridge is 45°F, like one gal’s was, you may be disappointed in your final result and wonder why that chart didn’t work for you like it seems to for everyone else. Just another l
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Bulk fermentation, explained
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Measuring dough temperature is the one MUST for nailing bulk fermentation. . 🔥 The warmer your dough is, the faster it will rise, but also the SLOWER it will cool down and STOP rising in the fridge! . This means that you’ll need to shape and cold ferment a warm dough waaaay sooner than you would with cool dough. . 🤔 But when is “sooner” and when is “later”? You can measure rise percentage (in volume) or simply go by look/feel (comes with experience). . If you’re feeling overwhelmed, it’s becau
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