Finally nailed my sourdough after 8 flat loaves in a row

Kept getting pancakes until I realized I was overproofing by about 2 hours in my 70 degree kitchen. Switched to a 65% hydration and cut the bulk ferment to 4 hours exactly. Has anyone else here dealt with a cool kitchen messing with your timing?

2 comments

2 Comments

rubyschmidt11d ago

A buddy of mine had the exact same issue in her cold basement kitchen. She finally caved and bought a seedling mat to keep her dough warm.

margaret30411d ago

I feel that pain so much, those flat loaves are brutal. @rubyschmidt mentioned seedling mats and honestly that's a smart idea for a cold kitchen like you're dealing with too.