Does cold shut down the autolysis of dough?
I'm inclined to try refrigerating my dough after mixing in the starter to prevent acids from the yeast interfering with the autolysis. But cold usually slows chemical processes too, so this may be counterproductive.
I'm trying to max out the autolysis of the dough, so I don't need to knead much. Anything more than 3 minutes of kneading feels like too much work.
Adam Ragusea talks about autolysis in this video -- he seems to be of the opinion that acid from fermentation is not a factor: https://youtu.be/orpTeX_EGXA?si=n0OxksbbUynUFhJO&t=770
Pictured: My most recent loaf of sourdough. I like the crust, but I did not get enough oven spring.
We pay massive amounts to subsidize car travel and don’t even know it
Harvard study says Massachusetts car economy costs $64 billion, and more than half of that comes from public.
"Massachusetts’ car economy is roughly $64.1 billion, with more than half of that coming from public funds..."
I can't figure out why anyone would travel to a culturally rich city like San Francisco, and then choose to spend time in a bland place like Westfield. It is like every other mall in the United States. GNC, Starbucks, Foot Locker, Guess, Lululemon, etc... I can get that in any (often dying) mall in America. Meanwhile, San Francisco's China Town in a few blocks away from Union Square, with a wealth of fantastic food, shopping, and original stores.
There is a reason these formulaic suburban style malls are dying. Perhaps we should not be too surprised when this happens in San Francisco.