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My kitchen in Denver was way too cold for my dough to rise properly
Last month I tried making a basic white loaf and after 2 hours the dough hadn't budged. I realized my apartment was only 65 degrees. I put the bowl on a heating pad set to low, covered it with a towel, and it doubled in size in about an hour. Has anyone else found a good trick for proofing in a cold house?
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the_drew6mo ago
Oh man, that's a whole mood. @oliver_torres4 has the right idea with the oven light, it's all about finding those little warm spots. Feels like half of cooking is just fighting your own house.
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