Update: My baguette dough needed a full day in the fridge to taste right

I was impatient at first, but the slow rise made all the difference (the flavor got way more complex, you know). It taught me to trust the process, even when it feels like forever.

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3 Comments

sean5157mo ago

Try other methods that work fast too. I get great flavor from a warm four-hour bulk ferment with my starter.

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valw697mo ago

That 24-hour ferment is where the real magic happens. Quick bread just can't build those deep, tangy flavors that a slow cold rise gives you. It's a good lesson in how waiting often makes the best stuff.

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jamie_price7mo ago

Totally get what @valw69 is saying, but my stomach usually wins the argument with my patience. Guess I'll just admire that deep tangy flavor from afar.

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