May 15, 2020 - 11:55am
How long can I let my sourdough retard in the refrigerator?
Made a boule a few days ago and forgot it was in the refrigerator. How long can I actually refrigerate it for? Thanks!
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How long can I let my sourdough retard in the refrigerator?
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Assuming it was only fermented in the fridge (at 37f), I.e. it went straight to the the fridge after mixing...
at 10% inoculation: 6 days
at 15% inoculation: 5 days 6 hours
at 20% inoculation: 4 days 18 hours
Those are my calculations, which have always worked for me, with 2 different starters.
Would you mind please to post how do you figure those times?
Thank you so much!
It’s kind of a long story, but is based on
1) time lapse experiments with my own starter to figure out when it peaks. At 65f it peaks at 9.5 hours consistently.
2) results in a research article that described activity rates of the yeast and bacteria at a wide range of temperatures. So if I knew 65f => 9.5hours, then I could figure out time for any other temperature.
3) time adjustment factors for inoculation levels, I figured out from bwraith’s experiments that he shared on this site.
4) tables and custom formulas in Excel.
I found I could predict a time to bake at which my dough was ready. I could also do a 2 stage fermentation, partly at room temperature and partly in the fridge, which allowed me to bake on a schedule that suited me, but always with consistent and properly fermented dough.
The caveat in my answers is that it was based on my starter. Although I assume healthy starters are going to be similar in their response to temperature. I haven’t tested that assumption.
Thank you! I will have to endeavor notes as well.