Food

[skywatch]

I generally fridge age my pizza dough now. I'll make it three days ahead of time, without sugar. I use warm water and as soon as the yeast starts to bloom I'll cover it up anf throw it in the fridge.The 90-100F water stays warm enough that the yeast will be active for 10 or 12 hours and then the risen dough will get tangy for the two and a half days after that.

I freely admit I haven't used a sourdough starter in at least a year, since our fridge started acted up in fact. I am considering harvesting some yeast off of my grapes and starting a new one, but I am having a lot of fun with the wild variations of loaf one gets across the lifespan of the 14 day fridge dough.

If your photos are any indication, you have achieved a level with your bread making to which I can only aspire. I do know about the long fridge aging process - I just don't have the patience! My starter does live and thrive in the fridge for a week or two between uses. That's about how long one of these rye loaves lasts.