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Heard a pro baker say she never uses a thermometer for her doughs, just her finger and the clock.
She said when she tried to rely on a thermometer she got inconsistent results, but when she started going by feel and timing she nailed it every time - do you trust gadgets or your instincts more when it comes to dough fermentation?
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barbara_kim2d ago
...and that's exactly what I tell myself about my sourdough. My finger knows more than my Thermapen. Sure the thermometer says 78 degrees but my finger says "nah, feels sluggish" and I just let it ride. Then I overproof it anyway and make a frisbee. Gadgets or instincts, I lose either way.
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clairebaker1d ago
Oh man, I feel this in my bones. It's like we can't win no matter what we try, right?
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