Just realized I was proofing my sourdough wrong for 2 years

I used to think my kitchen was too cold so I'd crank the oven light and leave the dough in there all day. Last Tuesday I put it near the wood stove instead, just trying something different, and it doubled in 4 hours instead of 8. My bread had that tight crumb and I always blamed the flour. Now I'm wondering if anyone else has a weird spot in their house that works way better than the usual proofing setup?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.