hello sourdough makers. now that fall is cooling things down, my house is never much more than 68 degrees. I was making a sourdough on Saturday and the bulk fermentation sat at room temp for most of the day and didn't do much of anything. mid afternoon i popped it in the oven in "proof mode" at 90 degrees and that barely got it going - i think it was too little too late. the loaf was ok, just more dense and not very airy.
at temps in the 60's-shoudl i plan on using the oven to proof? overnight for like 12-20 hours?
If anyone has experience with this, please advise. :)
at temps in the 60's-shoudl i plan on using the oven to proof? overnight for like 12-20 hours?
If anyone has experience with this, please advise. :)