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Sourdough proofing in my cold kitchen took 14 hours, not 4
Every recipe said proof at room temp for 4 hours, but my house sits around 62 degrees in winter. I fought it for three loaves before I finally just let it ride overnight and woke up to a perfect rise. Anyone else adjust proof times more than their recipe book suggests?
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james_ramirez13d ago
Trust the dough over the clock, seriously. I've had loaves take 18 hours when my place dipped to 55 degrees, and they came out even better than the quick ones. Once you accept that temp controls everything, you stop stressing and just work with whatever schedule the dough wants.
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