Always Cross
Veteran
Have you done that before and does it work after coming out of the freezer. I’d be scared of killing mine after keeping it alive for 8 years.
Do mean low yeast long prove?
Have you done that before and does it work after coming out of the freezer. I’d be scared of killing mine after keeping it alive for 8 years.
I’ll wait and let you take the risk first with yours before I try it.
+1 for pinch of yeast, long bulk ferment. Similar results for a fraction of the faff.
I use that method for all sorts.. I've slow cold proved dough for a week and it was great if trying to climb out of the fridge even when I set it to 2°c
I've also used a slow cold prove warmed to room temp, added yeast and flour and water to double the qty.
Local pretzel god uses a bit of sourdough and a bit of yeast to give it a boost.
Added bonus, the long ferment gives the bread better keeping qualities.