food, sourdough 

second time making sourdough pizza dough (using this recipe: alexandracooks.com/2020/05/01/) however i may have fucked it up this time?

my starter wasn't super bubbly even though i fed it twice and the dough isn't as floofy as it was the first time i made it

might be the temperature tho hmm

if it doesn't work out i'll just make pizza rolls :9

@fediKitchen #FediKitchen

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food, sourdough 

@baby_centipede
The temperature makes a huge difference with , at least in my experience. See this in-depth post thefreshloaf.com/node/5381/sou

@sourdough @fediKitchen

food, sourdough 

@eeos thanks for this! yeah, its been staying at around 12-15 degrees celsius (54-60 fahrenheit) in my house these past couple weeks.

food, sourdough 

@baby_centipede
Brrrrr, chilly. I found that in the wintertime it is better to ferment (proof) my soudough bread in the oven with just the light on. The oven light is usually a 15w-30w "heater". My oven goes up to 36-38°C with just the light, so I prop the hatch open a bit.

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