Re: Did I take the correct action

Quote from: Yuvalvv on Yesterday at 07:36:19 PMShould be fine, there’s nothing more you can do except lower the temperature further (though, as you mentioned, this might not be the best idea, since your fridge could freeze the dough).

As for why this happened – that’s the nature of hybrid fermentation You can read more about it here: How to Cold Ferment Pizza Dough: Guide to Cold Fermentation (2 Methods)

Thanks,
Yeah I am hybrid for sure. Usually put bulk almost directly to fridge and 3-5 hours out in balls for final fermentation. I probably let it get too active before the fridge. I may try a trial of mixing and balling and direct to fridge and up the yeast a bit if I do. Wonder how much percentage wise I should .