I have been baking my bread for quite some time now. I have a bread machine which I use mainly for dough cycle only and then I shape and do the stuff in a standard fashion. In the last one month, I baked bread about 3 times with the same recipe, same measurements, same batch of AP flour.
Salt 1.5 tsf
Active dried yeast 1.5 tsf
Sugar 3 tsf
Milk powder 2 tsf
My room temperature is about 65 degrees. Some recepes require 80-85 degrees to keep dough or strater for several hours. Can somebody recommend any type of device which can keep temperature at a stable level?
I consider my self a new baker, and I've learned so much from this forum, thank you to all who participate and share your knowledge. I don't know if this is a question or simply an observation. I have been