Active Startup inoculation · Crust & Crumb Academy

Active Startup inoculation

I have recently tested inoculation with a 25% startup to flour ratio! It really speed up bulk fermentation.

What are the down side of increasing the %?

I actually used a 50% stiff starter and 50% liquid starter both actives that built flavor in the fridge for at least 24 hours.

The final outcome was that it was easier to bulk ferment before going to bed and it allow me to cold retard my dough overnight.

Thank you for your valuables insights!

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