I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in
the fridge for up to two weeks. I'll have to give that a try.
I bought a new fridge for the utility room that arrived on Tuesday. Moe is calling it my Baker's Fridge.
Although it will get used for more than baking, probably, I really wanted a fridge to be able to
have more doughs going with different stages of fermentation.
Got one batch in on Tuesday night along with a Pate Fermentee
and then on Wednesday I decided to feed both my starters and I spun one off for someone else.
And used more discard to make two levains.
After the starters had doubled they went into the fridge along with one of the levains.
The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning.
Baked six baguettes and one small boule. They were out of the oven before 5:00AM.
Slice one for Moe's breakfast.
