Are all liquid preferments at peak when they have doubled in size, have a domed top with tiny bubbles? And, are all stiff preferments at peak when they have doubled in size? Most recipes only give a time frame for this, and do not address the visual cues to determine when the preferment is at peak.
I have a very yeast happy kitchen. Temperature is usually 78°-80° with 50% humidity. Everything proves very quickly in my kitchen. Even my refrigerated sourdough starter that hasn’t been fed in two weeks, doubles in size in 4 hours after being fed. I’ve been drastically reducing the amount of yeast called for in recipes and using 60° water; which has at least somewhat extended fermentation times. During warm weather, I don’t think I could do an overnight fermentation without the assistance of my refrigerator. More insight on visual cues would be greatly appreciated!
Thank you so much for all of the wonderful information and recipes!

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