Re: Cold fermentation yeast confusion

Quote from: Joffa on Today at 01:13:46 PMYes I have read it.  Thanks for your input! Much appreciated.

I got the section wrong. It is in the Shop Talk section.

How long you can keep the dough in the “usable” range will be dependent on the temperature and how consistent you can keep it. Somewhere I saw you mention a temperature of 5C as your cooler temperature. That is on the warm side for refrigeration (in fact in the U.S. you’d likely get cited by the health department for being not cold enough. 4 C and below is what is required for safety here). The closer you get to freezing without actually freezing the dough the longer you’ll be able to keep the dough without over proofing it. Maybe around 1-2 C range, but you’ll likely have to get it “to perfect” before you hold it at that temperature as the yeast will be very close to being dormant.

Still, one of the operators on the forum can give you better advice.