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TIL my oven's proof setting was why my sourdough kept failing, and I only found out from a stranger at a garage sale
I killed 4 starters in a row trying to proof dough on top of my fridge in my tiny Dallas apartment, and I was about to give up and blame the flour. A lady selling a bread lame for $3 at a garage sale asked what temp my dough was sitting at, and when I said I just used the microwave light she laughed and told me my oven's proof mode runs about 100 degrees, which was cooking the yeast before it could rise. Has anyone else had a bake saved by some random person who just happened to be standing there?
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jamiew5316d ago
Mine runs 100 too, total yeast killer.
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