What are you making? The long ferment is usually to give a stronger flavour and it might affect the final texture too. Personally I’d make a different recipe if you want it to be faster.
What are you making? The long ferment is usually to give a stronger flavour and it might affect the final texture too. Personally I’d make a different recipe if you want it to be faster.
Indian. My favourite is chicken vindaloo which is fairly spicy and sour.