I finally figured out why my sourdough was so flat

I've been baking sourdough for about 6 months now and my loaves always came out like pancakes. Last week I watched a video from a baker in Denver and realized I was overproofing my dough by like 3 hours. Has anyone else had trouble nailing the proofing time with a cold kitchen?

2 comments

2 Comments

oscarmurray2d ago

Cold kitchen wrecked my loaves too, try sticking the bowl on top of the fridge.

leo5672d ago

Nah, top of the fridge isn't warm enough in a cold room. Get a cheap seedling mat with a thermostat, set it to 78F, your dough will be way more predictable.