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My aunt's sourdough question made me rethink my proofing timing
My aunt asked me last Sunday why her loaves always flatten out even though she follows the recipe to the letter. We talked for an hour and I realized she was proofing on the counter in a 72 degree kitchen, but I've been using my oven with the light on for years. Has anyone else found that ambient temp swings of just 5 degrees mess with their bulk fermentation schedule?
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valwest15d ago
The "72 degree kitchen" thing is real. My place sits around 68 in winter and my bulk ferment was taking almost 6 hours when the recipe said 3 to 4. I started sticking the bowl in the microwave with a mug of boiled water next to it, door shut, and that got me back to a normal schedule. Then summer hit and the same setup pushed it way too fast, dough was done in under 2 hours and I missed the window twice. Now I just go by how the dough looks and feels instead of the clock, and I check the temp of the dough itself with a cheap instant read. The room temp matters less once you know what 75 degree dough actually feels like.
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