'Dip and Dab' Polenta Sourdough
Abe (not verified) Mar 6 2021 - 12:58pmUrm... I'm not quite sure Dan. I go with the flow when it comes to temperature. Don't have a room nor a dough thermometer. If it's warm and/or the starter percentage is high I know it's quicker and vice versa. Some of the ferment was done in the day and the bulk of it through the night then final proof through the day. If guess fluctuating from low 70's to mid 60's. Something to think about for the future... being more conscious of the temps. Thanks Dan. justkeepswimming Nice!! It makes sense that precooked polenta would work well. And it sounds ...
Source: thefreshloaf.com