I have been blaming you (and your cool temperatures) for slow proofing.
As you can see, the fault was not yours.
I guess it was time to replace the old(er) -- but not actually expired -- yeast with a new supply.
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I have been blaming you (and your cool temperatures) for slow proofing.
As you can see, the fault was not yours.
I guess it was time to replace the old(er) -- but not actually expired -- yeast with a new supply.
That's funny...I did the same thing with my sourdough starter! Blasted 65 degree house! Then I realized it was actually just that my starter wasn't old enough and active enough yet...and now I proof in the fridge...