tag:blogger.com,1999:blog-17422713.post3390715191377280974..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Ciabatta 1.0Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-17422713.post-852759933197932052010-10-16T07:42:08.187-04:002010-10-16T07:42:08.187-04:00ah, yes -- retarding in the fridge is fine and eve...ah, yes -- retarding in the fridge is fine and even desirable, but sitting at room temperature for 18 hours is not. I could have gotten away with 18 hours at room temp if the amount of yeast was a lot lower. The reason I know it's not my olive oil or rosemary is that I've made a focaccia using my own recipe with those exact ingredients just a few days before Cook's focaccia with no problems.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-37325343429714975562010-10-16T03:39:12.830-04:002010-10-16T03:39:12.830-04:00A longer time on the starter should not have cause...A longer time on the starter should not have caused bitterness. Longer starter times tend to make dough more sour.<br /><br />For culprits I would closely examine the olive oil you used and the herbs you sprinkled on top. Both could cause bitterness.<br /><br />I routinely cold retard pizza dough for days in the fridge, and have sour dough starters that go for several days before I make bread and bitterness has never been a result.Anonymousnoreply@blogger.com