Loading…
4
TIL letting dough rise on the counter overnight is overrated, my 3 year old starter did better in the fridge
Everyone in my baking group swears you have to leave dough out at room temp for 2 hours before baking, but last Tuesday I forgot and pulled it straight from the fridge after 18 hours cold and it had the best oven spring I've gotten in months. My kitchen runs about 78 degrees in July so maybe that's why, but I'm not going back to the counter method. Anyone else skip the warm up step or am I the only one?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.