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Found a weird trick at a bakery in Portland that saved my sourdough
I was visiting Portland last month and stopped by this little bakery called Tabor Bread. Noticed they kept their starter in a cooler set to exactly 55 degrees and I asked why. The baker said it slows the fermentation just enough to build flavor without getting too sour. I tried it at home with my own starter and after three days I could really taste the difference. Has anyone else messed around with different temps for their starter? I'm curious if there's a sweet spot for different types of bread.
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diana201mo ago
55 is a game changer for real.
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