Honestly, I used to proof my sourdough at room temp for 4 hours, no matter what.

My loaves were always a bit flat until I started using a cheap digital thermometer to check the dough temp, not just the air. Ngl, it changed everything when I realized my kitchen was 5 degrees colder in winter. How do you guys adjust your proofing times when the seasons change?

3 comments

3 Comments

jakelee25d ago

Wait, you were proofing for the exact same time all year? That's wild.

harper_rodriguez9725d ago

Consistency is key for good results. Sticking to a schedule builds strong habits. It's not wild, it's just smart work.

zarap1424d ago

Right? Like who even has that kind of self control. My schedule changes if I decide to hit snooze.