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My sourdough used to be a brick, now it actually rises after switching to a $4 thermometer
For two years my loaves came out flat and dense. I blamed my starter, my flour, everything. Then my neighbor Carol in Dayton showed me her dough was hitting 78 degrees and mine was way colder. Bought a cheap instant read thermometer and now the crumb is open and soft. Anyone else find out their oven or kitchen temp was the real problem?
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