Controlling the temperature also helps greatly after you start making bread. Sourhouse, who went out with the starting code Goldie A few years back, just released the Pasta ($ 280), a hot, happy place to rise, if you can afford that high price. Underneath breads often have two separate ferment periods. The first, “wholesale fermentation”, is where the dough rises and develops flavors. Later, after some formation, it proves in a ship – often a basket – this helps it rise and ferment a little more while formed in the form of the bread.
The dough is a pill-shaped glass bowl that fits over a heater and under a remote cork lid. It helps keep wholesale fermentation on the road holding the dough between 75 and 82 degrees. The long, flat bottom of the bowl allows more dough to be as close to the heat as possible. I usually do wholesale fermentation in an eight-fourth chamber container, at which point it is either compassionate from the surrounding temperature in my house or I push it into that hot spot next to my fridge. I call it ready when it is especially rising and are both a little mitigated and budding. If you like that readiness in terms of more schedule, the consistent temperature of the dough helps get the dough where you want it when you want it. If you are on schedule, you will appreciate this predictability.
Of course I tested these things, following Maurizio Leo Instructions on beginners and his Beginner’s acid recipe. It really wrapped my life, becoming a strange emotional stairs for someone like me who didn’t look for new hobbies.
Leo breaks bread down into eight main steps, in addition to the daily maintenance of your starter. There is a lot to learn for every part of the process. When you are involved in learning or improvement in a lot of consecutive new steps, errors can compose, maybe not even presenting themselves immediately. Controlling some variables help keep you on the right track and I appreciated both the acidic home and the dough because they clearly helped keep things moving in the right direction. In the end, it wasn’t a bakery quality bread I did, but it was wonderfully good and something I was happy to share. I have no doubt that using both helped make a better final product.
It is definitely possible to approximate the temperatures you are looking for with these new devices by putting your starter in a warm place in your home as above the fridge, next to the rice cooker, or, the favorite of the herpetologist, on $ 13 A reptile heater. (A hat advises Paul Adams at the US Test, which has turned to him!) If you can get the right temperature constantly using one of those options, look for it. But if you are new in the game, like the process, want to keep some uncertainty from it, and there may be some schedule, you may want to look at them in more detail. They will take out some of the guesses from your baking and make you better earlier.
