Cold Retard News Today

Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the

    After 5.5 hours of Bulk Fermentation - 26°c(25.9)deg Final Dough Temperature Measured internal dough temperature about 3 times and it’s consistent so I stop measuring it.