> I might have not discerning enough taste but I honestly can't tell between 1 day or 2 day dough I do sourdough, so I use a levain not a dry yeast, but I have

> I might have not discerning enough taste but I honestly can't tell between 1 day or 2 day dough I do sourdough, so I use a levain not a dry yeast, but I have done many 2-day doughs (48 hours rest in the fridge) and many 1-day doughs (24 hours in the fridge), and yes, I can easily tell the difference, and I prefer the 2-day dough, and will always do that timeline when schedule permits. Serious eats reached similar conclusions: https://www.seriouseats.com/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment https://www.seriouseats.com/the-pizza-lab-how-long-should-i-... NB thier "day 1" is same day: "Each day (including the first before it went in the fridge), I pulled out a 6-ounce chunk of it... and baked it" So what I call a "two-day dough" with about 48 hours in the fridge, is what they call "day 3", which isn't wrong: Thursday, Friday, Saturday are 3 days; Thursday afternoon to to Saturday afternoon is 2 days. Dough made on Thursday rests for 2 days before Saturday, and Saturday is the third day. I agree with them on the dough that rested 24 hours or less though - "tight, small-holed structure ... The flavor of the crumb was ... one dimensional". It is spongy and bready. Not bad, just bland.