3 ms·
The sourness is often just a factor of cold proof time. The bacteria pick up in activity as the yeasts slow down.
by ch4s3 5y ago
The sourness is often just a factor of cold proof time. The bacteria pick up in activity as the yeasts slow down.
- sgtnoodle 5y agoThat's true, but in my experience it's relatively minor. I can maximize the sourness of my bread with various process tweaks, but it still remains relatively subtle.