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?

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3 Comments

norag387mo ago

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

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mason4993mo ago

That's a solid trick. I tried that once but forgot about it and nuked my dinner rolls into hardtack.

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tessagarcia7mo ago

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

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