When it comes to sourdough baking, understanding the ideal temperature to proof/ferment your dough can be a bit of a challenge. Especially when you are trying to use temperature to give you predictable, consistent results. I’ve had the opportunity to make sourdough bread in both hot and cold extremes, and everything in between!
Hopefully this months focus on proofing and fermentation will help you use temperature to your advantage, so you can get the results you’re looking for. #proofer