Dick Adams wrote:

> There is no reason to believe that fridge incubation builds flavor
> any better than incubation at warmer temperatures.

Maybe not "better", but surely different. One reason is that the
dependence of process rate on temperature is not likely to be the same
for all processes: in particular, saccharification and fermentation.

For empirical evidence, try making Reinhart's (yeasted) pain à
l'ancienne with and without the initial stage cold.

Now sourdough fermentation MAY be a more natural biological partner with
saccharification in flour than yeast fermentation is. Nevertheless, I
see no particular reason to expect the temperature-dependence of
sourdough fermentation and saccharification to be identical.

See also the thread about gluten degradation etc.

Greg

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