Tabitha

January 6, 2024 at 11:51am

Such a great idea! Thanks for sharing.
I have increased my starter, only during winter months, once active, to about 100 gr if the recipe calls for 65 grams, warming the water, and warming a towel in the microwave, and finally pulling the recipe together in the morning, raising during the day, transferring to the metal bake pan, warming the towel again as mentioned and cradling the dough overnight in an inside cupboard. The dough takes a little bit longer the next day, before the final bake, but turns out great. I'm definitely trying the dryer trick. I don't have room for extra gadgets, but some other people use seed mats for their bread proofing. Thx again!

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