'Dip and Dab' Polenta Sourdough
Abe (not verified) Mar 6 2021 - 12:58pmUrm... Im not quite sure Dan. I go with the flow when it comes to temperature. Dont have a room nor a dough thermometer. If its warm and/or the starter percentage is high I know its quicker and vice versa. Some of the ferment was done in the day and the bulk of it through the night then final proof through the day. If guess fluctuating from low 70s to mid 60s. Something to think about for the future... being more conscious of the temps. Thanks Dan. j...
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