I will soon be trying my third sourdough loaf. I am learning something new each time.
I have been following this recipe - http://www.channel4.com/4food/recipes/tv-show-recipes/the-fabulous-baker...
My question is about the proofing times. This recipe seems to be the oppisite to most others that I have raed where it starts with a longer rise and then a shorter proof.
The timing is difficult on this scale, so knowing when to start etc is hard.
Will tempretures help or badly effect rising and proofing - if I was to put it in an airing cupboard to make things faster would this be bad?
How about overnight proofing, or leaving in the fridge - both these might help but I need to understand more.
I understnad that every room/kitchen is different so I could just go with when it looks right... but I want to be sure that the length has been long enough to develop properly.
Sorry for all the questions but thanks for any help.