Sourdough loaf #47 finally came out not flat, my kitchen smelled like victory

I've been fighting my starter for months, over in Portland, and this morning it actually rose for real. I think it was the cooler proofing spot near the garage window, around 68 degrees, that did it. The crust cracked just right and the crumb had those big holes you see in photos. Has anyone else had a random setup change fix their bread after a long losing streak?

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andrew_sanchez9422d ago

68 degrees is EXACTLY the sweet spot in my experience. But here's the thing nobody mentions, the barometric pressure swings in Portland are massive, and a falling pressure system actually helps the dough expand before baking. So if the garage window is on the east side, you might have caught a low pressure front moving in overnight. Check the weather logs for your proofing days and see if it lines up. That could be the hidden variable, not just the temperature.