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Tried an overnight sourdough compared to my usual quick bread recipe and the flavor was night and day better
I waited 14 hours for the cold ferment instead of rushing to bake in 3 and the crust actually turned golden and crackly, has anyone else noticed that extra time makes the difference even with simple ingredients?
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elizabeth_williams1mo ago
About 2 years ago I would have told you it didn't matter that much, like bread is bread. But then I left a batch in the fridge for almost 18 hours by accident and the difference was honestly shocking. The crust had this deep golden color and a crunch I never got from my 2 hour room temp rise. It made me feel kind of stupid for rushing all those years. So yeah you're right, that extra waiting time really does bring out something special even with simple flour and water.
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jessicaw541mo ago
Bread's bread. You're overthinking flour and water.
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