Can you pause bulk fermentation? YES and here’s how! If your sourdough dough is rising too fast or you need to step away, you can slow things down by placing it in the fridge. Cold temperatures slow down or “pause” bulk fermentation and give you more control over your timing without ruining your bread. This is one of my go-to sourdough tips when life gets busy or unpredictable! ✉️ Comment “recipe” and I’ll send my beginner sourdough bread recipe straight to your inbox! It’s a perfect recipe for
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This method is called cold bulk fermentation, very good for flavour development, easier dough handling and of course lets you be more flexible on your workflow! Cold bulk fermentation is my go-to when I want sourdough and sleep. Mix your dough, let it chill in the fridge overnight, and deal with it the next day. It’s easier to shape, tastes better, and fits around real life. No late-night shaping, no stress — just good bread, on your schedule. Try it if you haven’t yet 👌 #sourdoughreels #coldfe
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Try to ignore my sunburn! Here’s a quick explanation of bulk fermentation vs cold fermentation and also why I would probably ditch that recipe! #sourdoughbread #bulkfermentation | That Sourdough Gal
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