>
>OK, one more time: I think that low-temperature fermentation of
>dough is a waste of time.

A low temperature rest wthout fermentation does have significant effect on a
dough. The resultant taste, structure and crust colour and thinness are
reproducible and, to anyone that's used the method , are as characteristic as a
fingerprint.


> Storing sourdough culture at low temperature
>makes good sense, however, because, that way, you do not have to
>refresh so frequently. Using old dough is more conservational than
>throwing it away. Retard, as a noun, is a deprecatory name for someone
>whose intelligence failed to develop normally.=20
>

John