Morning!
I currently make brioche donuts but want to experiment with sourdough donuts. The issue I’m having is making a schedule that is friendly to work with. Im relatively new to sourdough so not sure how long I can push boundaries at different stages of sourdough making. Most recipes I’m trying have a cold ferment of 8-12hrs. Can I push this? And once the dough is shaped, instead of proofing can I return to the fridge and then remove when I am ready for the final proofing to start?
Thanks in advance
I currently make brioche donuts but want to experiment with sourdough donuts. The issue I’m having is making a schedule that is friendly to work with. Im relatively new to sourdough so not sure how long I can push boundaries at different stages of sourdough making. Most recipes I’m trying have a cold ferment of 8-12hrs. Can I push this? And once the dough is shaped, instead of proofing can I return to the fridge and then remove when I am ready for the final proofing to start?
Thanks in advance