Confession: I got the water temp wrong for a month
Our tap water runs cold up here and for about a month I kept using it straight out of the faucet and couldn't figure out why my dough was so sluggish. Warmed the water a bit, everything changed. Small thing, big difference.
Anyone else's dough acting slow this week? Tell me what your water temp's been.
- J
Heck yes to warm water lol, mine was sluggish for like a month until i started using my thermometer instead of guessing every time 😂 i thought i had a "feel" for it but nope, i did not lol
Oh my heck, I did the exact SAME thing but backwards, mine was too COLD for weeks and I just thought my starter was LAZY. Anyway question for you all - once you get the TEMP right, how long before the starter actually acts different? Because I fixed mine like 4 days ago and IT'S still kind of sluggish and I don't know if I broke it before I fixed it or if I just need to be more patient! Scott thinks I'm overthinking it (I probably am) but is 4 DAYS even long enough to tell?
This makes much sense now, lol. might have to buy a thermometer then
heather, before you buy one.
Danny's right, test it in ice water first, should read 32!! Heather, glad it clicked. See you both Monday, we'll talk starter timing too.
- J
Okay is it normal that my starter looks fine, doubles and everything, but the bread still comes out dense on the bottom half? I've been using tap water and now wondering if that's the culprit, not temp at all. Anyone else have the bottom-density problem or is that a shaping issue..
Julie this is so real, I calibrated my thermometer last night and felt very proud of myself
heck yes bailey, calibrating feels like such a small win but its a real one... water temp got me too this whole session lol
Melissa, that small-win feeling is real, that's genuinely half the skill. Water temp got most of us this session, honestly. Glad it clicked before the end! Kind of missing Monday nights already. Fingers crossed there's a fall session so we can keep going.
- J