July 24, 2023 - 8:22pm
In the fridge
Hey! First time poster. If I put my non-sourdough bread dough in the fridge for a day or 2 for the first rise, will it mimic sourdough in terms of breaking down the awfulness of plain white flour, and produce bacteria and such to make the dough more palatable to gluten sensitive stomachs?
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There won't be enough time to grow many bacteria, nor will the acidity increase enough to weed out undesired kinds. Enzymes that already exist in the flour will continue to do their job slowly, and flavor will improve during the stay in the fridge.
So - though I don't know for sure - I would expect some improvement but not that much for gluten-sensitive people.
Thank you so much for responding.