|
| Your subscription on Sourdough Companion
| notifies you of a new post:
|
| Category: Sourdough baking
| Author: Dorean
| Title: proofing times vs. retard times
I'm trying to figure out the whole proofing timing issue, having always
worked from recipes that told me exactly what to do, and when to do it (and
only having done commercial yeast recipes for decades). Here's my question: I
made a recipe from this site that called for 6 hours total proofing time, 4
as bulk fermentation and 2 hours for the final fermentation. The author said
the final proof was done overnight in the fridge, which counts as the final 2
hours of proofing. Is there a direct correlation between proof time at room
temperature and proof time in the fridge?
| Link: http://sourdough.com/forum/proofing-times-vs-retard-times
| Direct unsubscribe link (content type):
|
http://sourdough.com/s/del/node/type/forum/-1/1000458/b91fc45ef1cacbd4a5ae5326bc9ff06a
| --------------------------------------------------------------------
| This is an automated message. Please do NOT reply to the sender address!
| To manage your subscriptions go to
| http://sourdough.com/user/1000458/subscriptions
Hiç yorum yok:
Yorum Gönder