Chuck the bowl in the crisper drawer of your fridge. 12 hours is about right for fridge proving. This assumes that your fridge is 6 deg C consistently.
This was the method I tried first and just couldn’t get it to work. Way too dense and no lift. I’ve made a lot of pizza and cake in my time so I started treating it like a combination of both of those and it worked fine. Well, it makes a loaf that we enjoy eating anyway.
It never works, its like it goes into the fridge and stops proving all together. Its okay if I want a Frisbee of sourdough, not a loaf. I might be putting it in too early but I’m happy to benchtop prove for now.
Include a smashed up boiled potato in the dough - yeast goes nuts when it meets potato. I usually keep back some mashed spud and put that in the starter sponge. Works well for me. Also for the fridge proving, you’ve gotta cover the bowl well with clingfilm. Maybe fridge is less than 6 degrees?
Definitely fridge is less than 6°C, it’s usually around 2°C and everything up the back gets partly frozen! Thanks for the info about potato, I had no idea about that!
If your fridge is reliably less than 6 degrees, then forget about fridge proving. Yeast is very flexible, but lower than that temp it dies. If you have a cold bathroom that’s above 6 degrees, that might work better for proving. Just remember to take it back into the kitchen before the family showers en masse.
Chuck the bowl in the crisper drawer of your fridge. 12 hours is about right for fridge proving. This assumes that your fridge is 6 deg C consistently.
This was the method I tried first and just couldn’t get it to work. Way too dense and no lift. I’ve made a lot of pizza and cake in my time so I started treating it like a combination of both of those and it worked fine. Well, it makes a loaf that we enjoy eating anyway.
It never works, its like it goes into the fridge and stops proving all together. Its okay if I want a Frisbee of sourdough, not a loaf. I might be putting it in too early but I’m happy to benchtop prove for now.
Same goes for me. I just couldn’t get it to work or make the kind of loaf that we all can enjoy.
Include a smashed up boiled potato in the dough - yeast goes nuts when it meets potato. I usually keep back some mashed spud and put that in the starter sponge. Works well for me. Also for the fridge proving, you’ve gotta cover the bowl well with clingfilm. Maybe fridge is less than 6 degrees?
Definitely fridge is less than 6°C, it’s usually around 2°C and everything up the back gets partly frozen! Thanks for the info about potato, I had no idea about that!
If your fridge is reliably less than 6 degrees, then forget about fridge proving. Yeast is very flexible, but lower than that temp it dies. If you have a cold bathroom that’s above 6 degrees, that might work better for proving. Just remember to take it back into the kitchen before the family showers en masse.