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Serious question, I put my dough in the fridge for 3 days by accident and the crust came out way better
Forgot a batch of sourdough in the back of the fridge last Tuesday and baked it Sunday out of guilt, and the blisters on that loaf were nuts compared to my usual overnight proof. Anyone else pushing their cold retard past 48 hours, or does it get too sour for you after day 3?
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