Promote your sourdough with these shelled baking gadgets

Once you start making bread, controlling the temperature is also very helpful. Sourhouse appeared a few years ago with Goldie of the Starter Pier and just released the dough ($280), a bustling, happy dough rises if you can afford the high price. Sour bread usually has two separate fermentation periods. The first is “bulk fermentation”, which is where the dough rises and develops its flavor. Later, after some shaping, it proved its rise and fermentation in the boat (usually a basket), while forming in the form of bread.

The dough is a pill-shaped glass bowl that can be mounted on a heating pad under an insulated cork cover. By keeping the dough between 75 and 82 degrees, it helps keep bulk fermentation. The long bottom of the bowl can make more dough as close as possible to the heat. I usually do bulk fermentation in an eighth quart Cambro container when it is either at the mercy of the ambient temperature of the house or stuff it into that warm place next to the refrigerator. When it rises significantly, I call it ready and both are a little smooth and bubbled. If you prefer more schedules, the consistent temperature of the dough helps keep the dough in the desired location when needed. If you go as planned, you would appreciate this predictability.

Of course, following Maurizio Leo’s first-time creation instructions and his sourdough recipe for beginners, I tested these things. It really shrouded my life, becoming a strange emotional roller coaster for someone like me who is not looking for a new hobby.

In addition to your starter’s daily care, Leo breaks down bread into eight main steps. There is a lot to learn in every part of the process. When you are busy learning or get better through a series of consecutive new steps, errors can be complicated and may not even manifest immediately. Controlling some variables helps you keep the right path and I appreciate sourdough home and dough because they obviously help to get things going in the right direction. Finally, this is not the bakery quality bread I made, but it’s so good and I’d love to share. There is no doubt that both can help you get a better end product.

It is absolutely possible to get your new device to the temperature you are looking for by placing your entry store on the top of the refrigerator, next to the rice cooker, or a favorite of the pest doctor, on the $13 after-sale heating pad that sells for $13. (Paul Adams, who tests the kitchen in the United States, has a hat tip that he turns me to that!) If you can always get the right temperature with one of these options, keep moving forward. But if you are new to the game like the process, wanting to avoid some uncertainty and possibly some timeline, you might want to take a closer look at them. They will take some guesses from the baking to make you bread faster and better.