PSA: My sourdough went from flat to fluffy after I changed one thing

For months my loaves came out dense and sad, like hockey pucks. I finally tracked my kitchen temp and realized it was only 68 degrees, way too cold for the starter to get going. I started putting the dough in my oven with just the light on, which gets it to about 78 degrees. The next batch rose like a dream and had that perfect open crumb. Anyone else have to tweak their proofing spot to get it right?

2 comments

2 Comments

norag3827d ago

Same here, my microwave with the light on is my secret proofing box now.

tessagarcia27d ago

My grandma in Arizona has to proof her dough in the coolest closet because her kitchen is 85 degrees.