What Is Cold Fermentation?
Cold fermentation is the professional's secret. At fridge temperatures (4-7°C), yeast activity slows dramatically while enzymes continue breaking down starches and proteins.
Benefits
- Deeper, more complex flavors
- Better digestibility
- More extensible dough
- Flexible timing
How Long?
24 hours is good. 48 hours is better. 72 hours is excellent for most doughs. Beyond that, the dough may become too acidic and lose structure.
