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?

2 comments

2 Comments

gonzalez.vera13d 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.

matthewsullivan12d ago

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