I finally found a way to stop my sourdough from going flat

My loaves kept coming out dense and gummy for months, no matter what recipe I followed. I tried a new trick from a baker in Portland: I started using a digital thermometer to check the dough temp during bulk ferment, not just the water. Keeping it at 78 degrees made the biggest difference. Now my crumb is open and light. What's the one thing that fixed your bread fails?

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henderson.mason6mo ago

Oh man, that's smart. I read somewhere that dough temperature is way more important than timing.

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the_sandra6mo ago

Right? @henderson.mason Temperature totally changes how the yeast works. I bet a lot of people mess up their bread just by using water that's too warm.

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