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TIL the cold water trick for bread dough is actually legit
Honestly, I always thought you had to use warm water to activate yeast, but my aunt in Portland showed me her method last week. She uses cold tap water around 55 degrees and lets the dough sit in the fridge for 18 hours instead of proofing on the counter. The crust came out way crispier and the crumb was super open. Has anyone else tried this or am I late to the party?
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jordan3304d ago
Skip the warm water hype. Cold fermentation gives way better flavor and texture. Your aunt knows what she's doing.
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james_ramirez4d ago
Is cold fermentation just a fancy way of saying leave it in the fridge longer, @jordan330?
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