Can we talk about the proofing boxes at that new bakery on 4th Street?

I noticed they keep their sourdough starter in clear, wide-mouth quart jars, which seems to let you see the bubbles and activity way better than my tall, narrow ones.

2 comments

2 Comments

joseph45513d ago

Clear jars are a game changer for sure. You can actually see the whole structure of the starter, not just the top. It makes it way easier to judge when it's truly peaked and ready to use. My tall ones always made it look inactive even when it was going crazy down at the bottom.

oliver_adams13d ago

Totally agree, that's why I switched to wide mouth jars. You can see all the bubbles on the sides and the bottom clearly. Makes it obvious when it's starting to fall, not just the very top. I was always under or over fermenting my dough before that.