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Hendrik Kleinwaechter
2023-10-26 10:09:00 +13:00
parent bf6fb72217
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book/troubleshooting/crumb-structures.tex
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@@ -145,7 +145,7 @@ fermentation decelerates. Starting the retarding process at a warmer
temperature means this deceleration takes longer.
For instance, a dough that's ideal after 8 hours of retarding might be ready in
merely 4 hours if it began at a higher temperature. Thus, it's crucial to
merely 4~hours if it began at a higher temperature. Thus, it's crucial to
experiment and determine the optimal retarding duration for your specific
conditions. Conversely, if the dough starts colder, fermentation halts more
rapidly in the refrigerator. In such scenarios, allowing the dough to proof at