Topic: Autolyse System Variation for Sourdough
I'm developing a long fermenting period with no yeast or kneeding, just flour salt water & starter. 18 hour, 24 hour 48 hour ferment. Two reasons, one to stay in bed longer in the morning, two to freeze the product at some stage during the process so that the end user can finish off in the commercial kitchen. Still deciding at what stage to freeze the product. Any suggestions? Also, chefs reading this and requiring samples, please reply and will mail you some prototypes of wheat, spelt & rye 100% and 50% sourdoughs. Cheers!
