You give tips for a cool kitchen, but not for a warmer one. My levain has been peaking in only 6-8 hours so even when I make it late at night, I mostly have to skip the autolyse step. If I manage to "catch" the levain right before it peaks, could I put it the refrigerator for a while to slow it down. I'm using cool tap water, would cold water from the refrigerator slow down the levain or kill it?

• Reply