I’ve been experimenting with some innovative sourdough methods lately, and the students are loving it! We recently incorporated a cold fermentation technique that really enhances the flavor and texture of the bread. Can’t wait to see how they apply this in their own baking projects.
, this drives me nuts when people overlook the science behind it. Aging beef for <21 days might leave it lacking that depth in flavor — like you said, the dry aging > spans 21 to 45 days for the best flavor profile. From my experience, a good setup with humidity control really makes a difference.
I totally get that! Cold fermentation really does bring out those flavors. Have you tried using a bit of extra hydration in the dough?
Cold fermentation really transforms the sourdough, doesn’t it? I’ve found that adding a touch of malt can deepen the flavor even more over that longer fermentation period. Students seem to love it when they discover those extra layers of taste. How long do you typically ferment your dough?