no better than what I've been doing....

Ok, so I've probably tried at least five or six times to do a cold ferment, of different time durations: 24, 48, and 72 hour; usually using different flours. However, no matter what I try, I do not (nor does anyone else) detect any noticeable difference in flavor or texture over the dough that I've made 2-3 hours prior to baking. :(

Oh, the flours I've used so far include: KAF bread flour, KAF Sir Lancelot (High Gluten), Giusto's High Performer (high gluten), Tony's flour, and the High Mountain - High Gluten flours (both from Central Milling). There's another high-gluten flour I've tried but cannot remember the name (got it at Smart & Final grocery store-bulk section).

I've also tried adding a pre-ferment...

Also, I bake my pizzas on a steel (, and I typically used the 'broiler' method.

I've used the recipe in Tony's book, I've used recipes I've seen on youtube, I've tried different yeasts, and still, nothing different.

So, I'm wondering if there are any suggestions or ideas as to why the dough I make and cold ferment tastes no different than the dough I make 2-3 hours prior to baking.

I've tried being very flexible and open-minded about trying different things, but at this point I'm just getting frustrated by the lack of better results of cold-fermenting.

Tory Glenn
posted over 2 years ago

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Hi Tory,

It's always frustrating to not get the results you're hoping for. Personally, I've noticed a huge difference between longer cold fermentations and shorter fermentation periods at room temperature.

It sounds like you've been testing all the variables to see if anything will affect your outcome. That's a great approach and one that you should stick with. That said, I'd simplify by picking one recipe and one flour. Also, buy some new yeast just in case. Get Red Star or SAF if possible.

Next, making two recipes side by side. That is, time it so you can bake both side by side. This way you can actually taste the difference.


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Raj Irukulla admin
posted over 2 years ago

Tory, I totally get it because I've experienced similar results when using commercial yeast such as active dry or instant. In my experience, there isn't a very dramatic difference between different fermentation methods. Generally, longer fermentations such as cold ferment produce better results. Using starters also produces better results.

If you're looking for a dough that is dramatically better tasting, I would recommend experimenting with sourdough starters. For example, go with one of Tony's recipes, but instead of poolish, use a fully mature sourdough starter at 100% hydration. Sourdough involves a lot more work, but for me, this made the biggest difference in dough flavor.

Alex L.
posted over 2 years ago

Well, my last batch I can tell you my difference. The first pie I cooked was with a 8 hr room temp ferment. Good pizza but the dough was not so flexible to work with and the taste was a little cardboard like.

The next few pies were 24 hr, 48hr and 72hr cold ferment. I noticed a considerable difference with these. Much softer dough to work with and to eat. I couldn't tell any difference between 48 and 72hr though.

Mark M.
posted over 2 years ago

Hey Mark, I also had the experience that older dough is easier to work with. For a commercial yeast recipe, I prefer to cold ferment for 3 days as I found that to be the sweet spot where the dough develops a hint of tanginess.

One time, I used Master Dough with Tiga and left it in the fridge for 7 days and it was very tangy, almost like a sourdough but without the complexity of flavor.

Alex L.
posted over 2 years ago

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