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Took me 6 hours to figure out why my sourdough kept flattening out
I kept getting these flat, pancake loaves for like two weeks straight. Finally noticed my bulk fermentation was way too short because my kitchen was only 68 degrees. Bought a cheap proofing box from a restaurant supply store for $45 and it fixed everything. Has anyone else dealt with temperature wrecking their final rise?
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skylergrant7d ago
68 degrees will absolutely wreck bulk fermentation, that proofing box is the best $45 you'll ever spend on bread.
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