Temperature decides everything
A cool room makes a slow, sour, long-keeping ferment.
A warm one is fast and sharp and spoils sooner
Eighteen degrees is a fair compromise for most of the year, and the cellar stair holds it almost by itself.
A cool room makes a slow, sour, long-keeping ferment.
A warm one is fast and sharp and spoils sooner
Eighteen degrees is a fair compromise for most of the year, and the cellar stair holds it almost by itself.