I’ve been experimenting with longer fermentation times for my sourdough, and the flavor transformation is incredible; it’s amazing how allowing the dough to rise for 12 to 24 hours really brings out the depth. I’m curious if others have tried this technique and what results you’ve seen. Any tips on maintaining the right temperature during those lengthy ferments?
I totally agree — longer ferments really deepen the flavor! I usually aim for around 18 hours in the fridge. Have you tried that method, or do you prefer room temp?
I’ve found that using a proofing box helps maintain a consistent temperature during those long ferments, especially if your kitchen tends to vary in warmth. It’s a game changer; have you tried that or any other tricks to keep things steady?