The Baker's Hotline

October 25, 2015 at 12:49pm

Paul, 47 degrees is an excellent temperature for retarding sourdough because it will allow it to continue to ferment slowly without damaging the friendly bacteria that promotes flavor, however for a yeasted bread dough that you intend to keep for several days in the refrigerator, I think the lower temperature would be preferable so that the dough does not over ferment. Barb@KAF
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