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Overheard my neighbor say 'baking is just chemistry with butter' and it clicked
I was outside last Tuesday and my neighbor, who owns a bakery in Portland, was telling someone that baking is just chemistry with butter. I always thought my failed sourdough was bad luck, but she pointed out that my kitchen was too cold and my starter needed feeding 8 hours earlier. So I tried again, wrote down the room temp and exact feeding time on my phone, and the loaf actually rose for the first time in 5 attempts. Do you guys track your proofing conditions or do you just wing it and hope for the best?
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