I used to get the “old Apple Airports” a lot. What really helped me was to get a thermometer, wrote everything down in a diary, develop the feel over time. Changing only one variable at a time if I can help it.

Still figuring it out really!

I have a great spot to do proofing in either a tub or bowl w/lid. It’s much easier for me to experiment this time of year since I can always throw the tub into the garage to pause the fermentation.

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