Watched my sister"s sourdough go from flat disc to perfect spring in 2 weeks. Here"s what she did differently.

I always thought sourdough was just luck or magic. Then my sister sent me a photo of her first loaf - looked like a deflated pancake. Two weeks later she sent another photo and it had this beautiful oven spring and ear. She told me she stopped guessing and started using a thermometer to check her dough temp during bulk fermentation. That one change made all the difference. Has anyone else had a big turnaround just from paying more attention to temperature?

2 comments

2 Comments

cora8637d ago

Temp tracking totally fixed my dense loaves too, game changer.

jordan9037d ago

Temp tracking is EVERYTHING." Still amazed how many people skip it.