How long can I refrigerate sourdough dough before baking?
You can keep your dough in the fridge for up to 24 hours, and sometimes even 48 hours, before baking. Just remember, the fermentation slows down below 4°C (40°F). Experiment with proofing times to find what works best for you. Happy baking! 😊
Odgovoril Hendrik, The Bread Code
Iz knjige
The dough will initially proof at the same rate as the room temperature dough. As the dough cools down the rate of fermentation slows. Ultimately at below 4 °C (40 F) the fermentation comes to a halt. 14 The dough can rest in the fridge for up to 24 hours. In some experiments, the dough was still good even 48 hours later. Interestingly, there is a limit to fridge proofing. I can only explain this with continuous fermentation activity at low temperatures.
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