Sourdough fact: House too darn cold!

3 comments:

LindaFebruary 14, 2010 at 2:19 PM
Yum...that bread looks good!
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JanKnitzFebruary 15, 2010 at 5:19 PM
I think you're right, it's the temperature. Too cold to get the dough going as written in the recipe.

1. Don't refrigerate this dough at any stage.

2. Make a proofing chamber out of your microwave as I mentioned on the last post, or:
A. Preheat your oven for about 1 minute at 300 degrees, shut it OFF and proof your dough in there.
B. Heat up a cup of water in the microwave. Place it next to the dough and cover them both with either a cheapo styrofoam cooler placed upside down or a big plastic storage box upside down. Or, warm up a beverage cooler you use in the summer with the cup of water or a heating pad and put your dough in there.
C. Or, put some warm water in the bottom of a deep bowl, place the sheet pan with the braids on top of the bowl and cover the braids with a piece of oiled plastic wrap and a towel to hold in the heat.

In the "old days" nobody bought packets of yeast--almost everything was leavened with starter or old dough, and nobody had central heating, either. But they still had bread. So try again but keep it warm.

I use my microwave as a proofing chamber all the time. As long as it has been in there for a decent portion of the proofing time (at least 1/2 an hour), it's OK if a family member has to take it out to use the microwave. I just warm up the microwave again (with a cup of hot water) for the next stage.
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Call Me CateFebruary 18, 2010 at 7:41 AM
I'll still eat it!!! Thanks for playing 6WS.
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