Banner Image

The Wood-Fired Blog

Dough and Refrigeration

Jul 23, 2012

Longer fermentation times release more flavors from the grains we use and gives the yeast and enzymes in our dough more time to break down the carohydrates that are present. I recently read that a well developed dough can have up to 300 different flavor molecules. My guess is that we all pretty understand this at some level, but in general we might be too busy or rushed to actually do... Read More



Subscribe to RSS

Subscribe To Newsletter

Have any questions?