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Showerthought: My flat cookies turned into perfect puffs after I left the dough in the fridge overnight.
I baked one tray right away and the next morning the second batch came out thick and chewy, so I guess chilling really does stop them from spreading too much on the pan.
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nancy3516mo ago
Oh wow, that totally explains my last batch. I got distracted and left the dough out for an hour and they went totally flat.
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willow_garcia6mo ago
Temperature really messes with yeast. My kitchen runs warm and I have to cut proofing time almost in half. Even an extra fifteen minutes can overproof it.
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the_emery5mo ago
Ever try the fridge proof method? When my kitchen is too hot, I'll do the first rise on the counter for maybe 30 minutes, then shape the loaves and stick them in the fridge overnight. It slows everything way down. I bake them straight from the cold in the morning and get way more control.
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