I’ve been feeling uneasy as of late, and, maybe in solidarity, my starter has, too. For a number of months now, it’s been extremely acidic which has lower down on its potential to advertise yeast development. For my traditional deli rye – 45% entire rye/10% entire spelt/45% bread flour — I combined the levain and, after 12 hours on the counter, it was clear that it had not progressed in the appropriate course. It felt and regarded useless — only a non-responsive gray lump.

I combined the dough anyway, however after its traditional 3 hours on the counter, it, too, felt inert – little rise, nearly no stretch. So I left it out one other evening – at which level it had turn out to be extra of a batter than a bread dough. Sadly, I didn’t have time to attempt to bake it proper then. So I put it within the fridge for an extra 12 hours. Final evening – after 36 hours of fermentation for a bread that I’ve beforehand baked, from begin to end, in 12 hours – I took it out of the fridge. The chilled batter was severely gooey however I used to be capable of form it and bake it.

And, now that I’ve eaten a number of slices, I’ve to say: The sourness is pronounced however pleasing, and whereas I miss the loft of an appropriately fermented bread, the crumb is a bit softer and extra pillowy than traditional and the crust is crispy and scrumptious (although not as amazingly candy and crispy as it might be with extra managed fermentation).

What can I let you know? Reviews of my dough’s demise have been tremendously exaggerated. And them outdated overfermentation blues typically ain’t all that dangerous. 

Rob