Loading…
3
Switched to a 72-hour cold ferment for my sourdough and the crumb is totally different
The loaves from my first try are way more open and the flavor is deeper, almost nutty. Anyone else get good results from a super long bulk ferment?
2 comments
Log in to join the discussion
Log In2 Comments
abby6985mo ago
Seriously? It's just bread. People act like a few extra hours on the counter is some kind of baking magic. My old roommate did a 48 hour thing once and it just made the kitchen smell weird. Tasted like regular sourdough to me.
1
the_jordan5mo ago
Saw a baker on YouTube talk about how those super long ferments really change the yeast activity (like, the balance of different microbes). They said after 48 hours you get more acetic acid, which is that sharper, tangier flavor. Makes sense why yours tasted nuttier and more open.
1