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My sourdough starter survived a 5 day vacation, but my oven spring collapsed anyway
I babysat that thing for 2 months, fed it at 6am before flights, then baked at 475°F with a cast iron pan of water for steam, and the loaves came out flat as pancakes on Tuesday, so has anyone else found that proofing baskets are useless below 68°F or am I missing something?
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logan_dixon181mo ago
Swap the proofing basket for a simple bowl lined with a floured towel next time. The temp matters less than shaping and how tight your dough is.
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