Is delayed fermentation worth it?
By Tom // 15 October 2009 in: Bread, Technique
When someone I respect as much as Peter Reinhart claims to have discovered a technique that “has the potential to change the… bread landscape in America,” it’s worth taking notice. In The Bread Baker’s Apprentice Reinhart writes: [Delayed fermentation] has the potential to change the entire bread landscape in America. I’ve begun teaching it to […]
6 comments | Boule, Delayed Fermentation, Enzymes, Experiment, Fermentation, Flavor, Peter Reinhart, Proofing, Retarding