Let’s say you’re making a pie dough or a danish dough. These recipes usually are called to be chilled for a certain amount of time. But how can you tell it’s fermenting?
Pie doughs are hardly ever fermented. Danish pastries are made with laminated dough, and the dough is allowed to rise after all the laminating is done and the pastry assembled. You see it getting puffy or rounded.
Fair enough on the pie dough. I’m just seeing sourdough pie crusts on websites being fermented in the fridge for a day and I don’t know how they can tell if any fermentation is being done.
I always thought that sourdough in pie crusts was only for flavor. I don't want a doughy pie crust. I want a short crust instead. At any rate, if there was fermentation going on already, it will continue for a time in the fridge. If the crust uses old, inactive starter discard, probably not.
The refrigerated rest called for when making short pastry or laminated dough for that matter is to keep the butter solid, ( not melted). For short pastry fermentation is not happening at all. The cold rest is to keep your fat solid. When baked the solid butter will burst, and form the signature flaky pie crust.
Pie doughs are hardly ever fermented. Danish pastries are made with laminated dough, and the dough is allowed to rise after all the laminating is done and the pastry assembled. You see it getting puffy or rounded.
Fair enough on the pie dough. I’m just seeing sourdough pie crusts on websites being fermented in the fridge for a day and I don’t know how they can tell if any fermentation is being done.
I always thought that sourdough in pie crusts was only for flavor. I don't want a doughy pie crust. I want a short crust instead. At any rate, if there was fermentation going on already, it will continue for a time in the fridge. If the crust uses old, inactive starter discard, probably not.
It's relaxing!
The refrigerated rest called for when making short pastry or laminated dough for that matter is to keep the butter solid, ( not melted). For short pastry fermentation is not happening at all. The cold rest is to keep your fat solid. When baked the solid butter will burst, and form the signature flaky pie crust.