Showerthought: My sourdough went from flat to fantastic after I stopped following the recipe's water temp

For months, my loaves were dense. I realized the book said to use 75F water, but my kitchen is 68F. I started warming the water to 82F to hit the target dough temp, and the rise improved overnight. Anyone else tweak temps based on their actual environment?

2 comments

2 Comments

anthony42629d ago

What if the science is what makes simple things work?

ruby_gonzalez29d ago

Seems like a lot of fuss over a few degrees. My bread turns out fine just using room temp water from the tap. People get way too deep into the science of simple things. If it rises, it's good enough for me.