Seize the means of fermentation! ⓻⓷ Robespierre iterates
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
at 2125h the last round of folds are complete STOP
on tonight's loaf STOP a 50% hydration STOP half a kilo one STOP
the variable that will be tested STOP on this loaf STOP is a longer proving time in the fridge STOP
as the folds are all performed STOP the dough feels stretchy and alive STOP
gluten sings songs of glory STOP
while resting at room temp for 2h STOP in an air tight container STOP
at 2310h the loaf has almost doubled STOP
and is ready to go into the fridge STOP
still without exposing the dough to air STOP
Robespierre calculates quickly STOP
that he estimates proving should take at least until 1300h tomorrow STOP
the dough will be checked periodically STOP
to avoid over proving STOP
but it will be pushed as far as it can STOP
if everything goes according to plan STOP
the new loaf will see the sun STOP
between 1500h and 1600h STOP
may you see the sun - and yourself - rise, Robespierre STOP