New windows = better bread
We've recently replaced the windows in our house (built in 1937) with brand new ones. We've also insulated, so now our house is considerably less drafty and cool. My loaves proof so much better! I'm amazed at how much better at baking I've become in only a week...
This is going to be a good winter for baking, I'm quite excited. I finally succeeded in making Reinhart's wild rice and onion bread for Thanksgiving and I was a hit.
For those in cool, drafty houses like mine, what are suggestions to avoid bad proofing. I tried it in the oven with the light on, but that didn't help as much as I thought.