Hot take: I was mixing my levain at 6am for months and wondering why my crumb was tight

Gray Smith · 2026-10-30T20:45:04.107943+00:00

A baker down the street in Grand Rapids asked what temp my water was and I had no answer, which is when it hit me that I had been eyeballing everything instead of checking the dough temp, so does anyone actually keep a log of their dough temp before bulk or am I the last one to start?

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Hot take: I was mixing my levain at 6am for months and wondering why my crumb was tight | Bakers - The Community Guide