I’ve been experimenting with different fermentation times for my sourdough, and it’s fascinating how slight adjustments can drastically change the flavor profile. Recently, I’ve found that allowing my dough to ferment at room temperature for around 12 hours produces a depth I’ve never experienced before. Anyone else have tips or tricks for enhancing flavor during the fermentation process?
Navigating organic feed issues can be tricky — I’ve found that keeping clear records of any feed sources really helps. It’s one way to ensure compliance and prevent misunderstandings. Have you tried using a tracking system to log your inputs?
But i totally get that! I find that adding a small pinch of salt during the bulk fermentation can really elevate the flavor too. It’s like giving your dough a little cheerleading! @liam_sourdough77, have you tried tweaking the hydration levels as well?
1 Like