Fermentation Temperature and Timing: The Guide I Wish Existed When I Started
It was 11 PM on a Sunday, and I was standing at my kitchen counter staring at a bowl of dough that looked absolutely, heartbreakingly wrong. Flat. Sticky. Smelling faintly sour but not in the good way. I had spent two days nurturing that loaf, and it was destined for the trash. That was the … Read more
