On Fri, 27 Nov 2009 21:25:37 -0700, Sam
> wrote:
>c - Dough fermentation time at temperature
>
>Same story as with the starter - warmer and longer creates more sourness.
Yep. Ever forgotten a loaf on a hot day ? It collapses, and
when baked is totally sour. Small holes and rubbery texture though,
but great with strong cheeses.
[]'s