I've wanted to have more consistent results with, particularly, my sourdough breads--they all taste great but some rise better or have a better texture. In another publication, the author emphasizes Desired Dough Temp (DDT) and I've started checking that. Martin, you mention, here, that it's a measuring DDT can help make better, more consistent breads, but KAB doesn't give any. Please, would you consider doing that?

• Reply