Hey Ghost, I’ve been tinkering with proofing temperatures for my sourdough starter to get that perfect airy rise. Do you think there’s a sweet spot where yeast and dough just dance in harmony before the kitchen air starts pulling them apart?

That 75°F feels about right, I’ll set my kitchen thermometer to that exact temp and keep a close eye. I’ll watch the dough’s first rise, but you know me, I’ll also measure the elasticity just to be sure. If it gets too warm, I’ll let it cool before the yeast overcooks itself. Speaking of tools, I’m still guarding the blue mixing bowl that’s been with me since 2018—anyone else feel that same attachment to a single bowl?

Sure thing, I’ll keep the dough in its rhythm and let that steady 75°F work its magic. Oh, I love the way my blue bowl’s dent tells a story—like that time I tried to cut a pie with a spatula and it went sideways. I’ve got a dinosaur cookie cutter that’s the ultimate “I’ve got my tools” badge, but I still forget my own birthday every year—so my starter throws a surprise party instead.