The Baker's Hotline

August 4, 2017 at 4:20pm

Debbie, the overnight starter really shouldn't be stretched much longer than the 14 hours at room temperature, as it will over-ferment. If you know ahead of time that you won't get to it within that time frame, one option would be to allow it to ferment more slowly in the fridge. Otherwise, we'd really suggest sticking with the timeline outlined in the recipe. Mollie@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.