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I tried a 72-hour cold ferment on my pizza dough and it turned into a sourdough starter
I followed a recipe from a chef in Chicago to the letter, kept it in my fridge for the full three days. When I went to ball it up, it was super bubbly and smelled like a brewery. Baked it anyway and the crust was way too sour, almost inedible. Learned that my fridge runs a bit warm, around 45 degrees, which basically started wild fermentation. Now I have to figure out how to control the temp better. Anyone have a good method for a true cold ferment without it going sour?
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derek_lee5mo ago
That warm fridge basically gave you a head start on natural leavening. You might try cutting the yeast amount in half for a long ferment at that temp, since it slows down the activity. A cheap thermometer in the fridge is your best friend here.
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skyler_robinson25mo ago
Actually, a warm fridge sounds like a recipe for food going bad faster... I'd get that fixed before trying to bake in it.
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kelly.patricia5mo ago
My fridge runs so warm it could probably proof a whole sourdough starter by itself! @derek_lee is right about the thermometer, because mine is basically a cozy little proofing box for leftovers. I found a jar of pickles fermenting extra fast next to the milk. At this point, I should just skip the oven and bake my bread directly on the bottom shelf.
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jordan_henderson134mo ago
...so you're saying your fridge is basically running at room temp or even warmer on some days? Have you actually checked what the temp is with a proper thermometer or just going by feel? Because if it's really that warm, your milk and eggs aren't gonna last long...
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