Appreciation post: Finally nailed my sourdough after choosing a different proofing spot

I was debating between my chilly kitchen counter or the warm spot on top of my fridge for the final proof, and I went with the fridge top for 4 hours. The loaf came out with way better oven spring and a nicer crumb than my last three attempts. What's your go-to warm spot in the house when it's cold out?

3 comments

3 Comments

nina1475d ago

Four hours on top of the fridge... that's wild. My dough would be a soupy mess up there. My warm spot is the laundry room with the dryer running, but it only needs like an hour and a half. Your starter must be way more chill than mine.

shanegibson4d ago

Yeah, the "soupy mess" thing is real... my starter's pretty slow and cold, I keep it in the basement. Up on the fridge is the only spot that gets it moving at all. If I put it near the dryer, it would go crazy fast.

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leerobinson2d ago

Ever notice how everything in our houses has its own tiny climate zone? My kitchen counter is a desert, the top of the fridge is the tropics, and near the dryer is a full blown heat wave. It's like we're not just baking bread, we're running a weather station for tiny microbes.