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Remember when you had to keep your sourdough starter in a specific spot in the kitchen?
Mine lived above my fridge in Phoenix for years, but a friend's starter from a cooler climate completely failed there. Now I just keep a jar in the oven with the light on. What's your weirdest microclimate solution?
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davidh905mo ago
Oh man, that struggle is so real. My last apartment had a weirdly cold spot on top of the kitchen cabinets that worked perfectly. Then I moved and the whole rhythm was off. Ended up using the microwave with the door cracked open as a proofing box, which felt ridiculous but actually worked. It's wild how much these little invisible climate zones matter.
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spencer_bell5mo ago
Honestly the microwave trick sounds like way more work than it's worth. I've baked bread for years and never needed special spots or proofing boxes. Just leave the dough on the counter like a normal person, it always rises fine. People make way too big a deal about these tiny details. If your bread fails it's probably the recipe, not some magic cold spot you lost.
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leog684mo ago
I heard a pro baker say dough temp matters more than room temp.
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