What You Need to Know
Cold retardation slows yeast and bacterial activity, allowing for prolonged enzymatic breakdown of starches and proteins, which enhances flavor complexity and texture.
This technique is essential for developing deeper flavors in sourdough and other levain-based breads without over-fermentation.
Key Parameters
Temperature
5°C
3°C - 7°C
Time
24-36 hours
12 hours - 72 hours
Equipment
BannetonRefrigeratorPlastic wrap
Steps
- 1.
Retarded sourdough (San Francisco): Develops characteristic tang
The Science
Primary Reaction
Lactic acid fermentation