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My understanding is most pizzerias in Naples don’t have fridges, so the dough is made with a tiny amount of yeast but left for 24 hours or more to develop flavour. That sourdough recipe has a tiny bit of starter compared to most of the bread I make so it seems to need the ambient proving temp to give the bacteria a chance to work their magic.
dancing james
Cool, will give that a go. Guess you can always retard it in the fridge if need be?