I'm following this recipe here as a way to encourage more tang http://brodandtaylor.com/make-sourdough-more-or-less-sour-part-2/
I've converted my mother culture and I'm going to build the Levain soon.
Would like to know if I can do an all night bulk ferment for this recipe. The dough is meant to triple. I don't wish to retard at any point. Schedule is tight and retarding will actually make me run out of time. I'm only left with bulk ferment through the night.
Any ideas?
Will have time after all. Phew!
Looking forward to see how this turns out.
Thanks for the link, I didn't know about the impact salt had on the sourness, I just knew that it slows things down.
Happy baking Abe :)
I realised salt wasn't given in the recipe. It talks about salt but hasn't given the amount. I went midway between 1% of the whole dough and 1.8% of all the flour. Came to 8.3g.
All went superbly till it came to my shaping. Well it's in the fridge now and only time will tell. It was an exercise in taste so excuse the shape of the loaf.