Shoutout to the baker who swore by a 24-hour cold ferment for pizza dough

I thought letting dough sit that long in the fridge was just a waste of time and fridge space, but after trying it exactly once last month, the flavor and texture were completely different. My usual 2-hour rise dough now tastes bland in comparison, and I can't go back. Has anyone else had a total game-changer technique they fought against at first?

3 comments

3 Comments

gonzalez.vera2mo ago

Totally get it. Fought against sourdough starter for ages, called it a pet I didn't want. Now my regular bread just tastes sad without that tang.

matthewsullivan2mo ago

Ever try adding a little vinegar to your dough? I found a teaspoon per loaf can fake that tang pretty well.

logan6321mo ago

Vinegar is a solid hack for sure. @gonzalez.vera gets the struggle, that starter life is a whole commitment. The real tang from a good sourdough just hits different though, it's way more complex. That fake-out works in a pinch for sandwich bread. Still, once you've had the real deal it's hard to go back.