In the old days fermenting sourdough bread was a pretty straightforward process where you had to deal with roomtemperature only. Without a fridge bakers had to work during the night to serve fresh bread in the morning. Nowadays, fermentation without temperature interference (cold retard) has one huge advantage: you wait for the pH to drop to a certain value, which is always the same. No matter what temperature. You always get a perfectly fermented loaf. The fridge gave us convenience and cold dough, but also a process that is harder to manage. Nothing gives you full control any more. Not pH, not the poketest, not the percentage rise. Yes, all factors combined will put you in the right direction, but those will always be estimates. Fortunately, when it comes to gf bread, same day baking is especially the way to go. Back to how it all began, but with added convenience. #peagd #noaddedstarch #1kg
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