Why leave levain at room temp but bulk fermentation in fridge
Hi,
I’d like to understand why recipes say to leave the mixture of sourdough starter needed to build up a levain overnight at room temp, however when the final dough has been mixed/kneaded it has to be refrigerated when doing the overnight fermentation.
In the first situation, encouraging and speeding up the life cycle is helpful; in the second, controlling it and slowing it down is the goal. You don't want your mix for 4 loaves of bread to multiply and spread to conquer the kitchen and start threatening to annex the bedroom as well. :D
In the first situation, encouraging and speeding up the life cycle is helpful; in the second, controlling it and slowing it down is the goal. You don't want your mix for 4 loaves of bread to multiply and spread to conquer the kitchen and start threatening to annex the bedroom as well. :D
Love your response!
Thanks David R,
it makes perfect sense and I love your sense of humor ☺️☺️