I’ve been working with sourdough for a while now, and what fascinates me most is how patience transforms the dough. I often let my starter ferment for at least 12 hours before using it, and the depth of flavor it develops is incredible. How do you approach timing in your baking?
I’ve had great luck with curing salami at lower temps; it really enhances the flavor! Have you tried any specific spices that worked well? 
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I totally agree about keeping humidity in check; it really does enhance the flavor. I’ve found that adding a small bowl of saltwater in the curing space not only helps maintain moisture but also contributes to a balanced taste. Anyone else tried this method?