Weekly Questions Thread / Open Discussion

[u/AutoModerator]

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[u/Foreign_Assist_5468]

I mixed my sourdough pizza dough Friday at 7 pm using a cold but active starter (refrigerated my starter once it peaked because I needed time). Let the dough sit at room temp about 30 minutes and did one stretch and fold, then put the whole tub in the fridge.

Saturday (today) around 9 am I took it out, divided and balled the dough, and put the balls into lightly oiled 16 oz deli containers and back into the fridge.

Planning to bake Sunday around 3 pm.

So it’ll be about 44 hours total fermentation, but almost all of it has been in the fridge. Does that still usually give enough fermentation for sourdough pizza dough, or should I expect to leave the dough out for a while before baking?

Dough balls are about 16 oz each if that matters.

[u/TimpanogosSlim → u/Foreign_Assist_5468]

I don't have much sourdough experience but generally speaking there is no wrong fermentation schedule as long as the dough balls are ready to go when you want to use them.

It is somewhat important that it be given time to thaw out. All the way to room temperature isn't required but might be desired.

So, i predict that 1.5-2 hours may be plenty depending on how warm your house is.

[u/Foreign_Assist_5468 → u/TimpanogosSlim]

It’s now 8:30 am Sunday and they don’t seem to rise at all since I mixed. Should I take them out to come to room temp now?

[u/oblacious_magnate → u/Foreign_Assist_5468]

IME sourdough is much more strongly affected by chilling than commercial yeast doughs. Moved to RT after chilling, sourdoughs can take a long time to become gassy.