My sourdough went from frisbee to bakery in 4 months

I kept making loaves that were flat and dense, like actual doorstops. Then I started tracking my bulk fermentation time and dough temp with a cheap probe thermometer. Turns out my kitchen was 10 degrees colder than the recipe assumed, so I was underproofing by like 3 hours every time. Now I wait until the dough jiggles and has those big bubbles on top, total game changer. Has anyone else had a specific variable that fixed their bread after months of fails?

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amy_foster7911d ago

The bubbles are actually the yeast activity, but the jiggle means it's ready.