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My first sourdough loaf came out like a brick
Followed a recipe exactly but my kitchen is cold, maybe 60 degrees. The dough never really rose much in the bowl. Baked it anyway and it was super dense. Learned that temperature really matters for proofing, not just time. Anyone have tips for keeping dough warm in a chilly house?
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abby6982d ago
My 60-degree kitchen once turned my starter into a sourdough paperweight (it was tragic).
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logan_dixon182d ago
That "sourdough paperweight" line made me finally get a proofing box.
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