Mine came out underproofed!! I followed the instructions to a T and they hardly rose. I even tested my yeast beforehand to make sure it was still alive (it was). Any idea why? Kitchen too cold? Do I need a proofing drawer like on great British bake-off??
Mine came out underproofed!! I followed the instructions to a T and they hardly rose. I even tested my yeast beforehand to make sure it was still alive (it was). Any idea why? Kitchen too cold? Do I need a proofing drawer like on great British bake-off??
when it comes to proofing, rely on doneness indicators, not time--sometimes a recipe will say doubled in size––1 hour––and it'll take 3 hours in my drafty kitchen
Mine came out underproofed!! I followed the instructions to a T and they hardly rose. I even tested my yeast beforehand to make sure it was still alive (it was). Any idea why? Kitchen too cold? Do I need a proofing drawer like on great British bake-off??
when it comes to proofing, rely on doneness indicators, not time--sometimes a recipe will say doubled in size––1 hour––and it'll take 3 hours in my drafty kitchen