June 17, 2016
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#4
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Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
Originally Posted by NewWestGardener
yes, you do if you want flavor. The longer time is for the slower acting bacteria (than yeast) to contribute acid to the mixture, for more complex flavor.
or you could give the fully yeasted and fermented dough some time to chill in the fridge, called retardation, 24-36 hours , for better texture and flavor.
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Thanks.
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