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Rant: I thought proofing yeast twice was a waste of time for 10 years
It took my sourdough starter dying on me during a cold snap last December for me to finally measure my water temp, and now I can't believe how much better my bread rises, has anyone else had a stubborn habit like that ruin their bakes for way too long?
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ray_hernandez16d agoMost Upvoted
I killed three starters before I finally bought a $5 infrared thermometer and realized my tap water was coming out at 140 degrees. Once I got it down to 80, my dough was doubling in half the time, you tried letting it rest 20 minutes after mixing before adding salt yet?
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riley_schmidt16d ago
Wait, you went ten years without checking your water temp? That's insane, I would've given up on bread altogether after a month of bad results.
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kelly38513d ago
It's funny how people overlook the little things like that for years. Temperature, timing, it's the same with grilling or brewing coffee - once you dial in one variable, everything else just clicks into place.
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