Hetero - fermentative lactobacilli prefers temperatures around 50 °F; so raising bread
dough in a cooler spot (as cool as the refrigerator) will bring out its vinegary acidity.
You can leave
the dough in a cooler spot if you need to leave it for more than an hour.
Not exact matches
Suggestion for the Topic Index (which is my favorite new feature on your site): Pizza (you have about 8 recipes for pizza or pizza
dough already... it would just be
cool to have them all
in one
spot).