The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apology to my much-maligned kitchen

JDYangachi's picture

Apology to my much-maligned kitchen

I have been blaming you (and your cool temperatures) for slow proofing.

As you can see, the fault was not yours.

I guess it was time to replace the old(er) -- but not actually expired -- yeast with a new supply.


CB85's picture

That's funny...I did the same thing with my sourdough starter! Blasted 65 degree house! Then I realized it was actually just that my starter wasn't old enough and active enough yet...and now I proof in the fridge...