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. Log in or register to post comments 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... Log in or register to post comments
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... Log in or register to post comments
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...