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I finally figured out why my sourdough was flat after a trip to Portland
I was at a bakery there and saw them proofing their loaves in a cooler, not on the counter. The baker told me, 'Your kitchen is too warm, it's overproofing before you even shape it.' I moved my starter to the fridge for the bulk ferment and my loaves got way better height. Anyone else have to change their routine because of the heat where they live?
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christopher9035mo ago
That line about the kitchen being too warm is so real. My buddy in Arizona had the same problem for months. He kept getting these dense, sad loaves and couldn't figure it out. He finally started doing his bulk ferment in his basement bathroom, the only cool spot in his house, and it was like night and day. His bread just sprung up in the oven. It's crazy how a few degrees can wreck the whole process.
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