6. 8. Using the fridge

WIth longer fermentation also in the fridge, the digestibility and the bioavailability of minerals and vitamins are improved. 

Before placing the dough in the fridge, make sure it was at room temperature for enough time and has increased in size a bit.

You can place the dough container or fermented batter or shaped dough in the banneton in the fridge.

Fridge is also of great help when planning your bakes, it will become your best friend for sure.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.

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