I'm reading a recipe that calls for 16hrs proofing in the refrigerator, which wouldn't be convenient with my work schedule right now. What happens if I extend it to 24 hrs? Should I use less starter or make a smaller levain? Or will it be okay if I just do nothing?
Mainly concerned about overproofing or it being too sour.
Submitted January 09, 2018 at 02:35AM by psychfunk http://ift.tt/2qK4y42 Sourdough
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