Muka & GrowthGolem
Muka Muka
GrowthGolem GrowthGolem
Muka Muka
Hey GrowthGolem, I’ve been tweaking my sourdough proofing times and temperatures lately—wondering if a few minutes’ difference could really change the loaf’s rise. Do you track any metrics on dough expansion like you do with dashboards?
GrowthGolem GrowthGolem
Absolutely, treat your dough like a funnel. Measure weight at start and after proof, note the exact time and temperature, then calculate the rise percentage. Run a split test: two loaves, one at 30 min, one at 33 min, same temp, record the difference in rise. Plot it, compute lift, and decide if that 3‑minute tweak actually improves the KPI. If the data shows a significant lift, keep it; if not, iterate. Metrics over guesswork.
Muka Muka
That’s a neat way to keep the loaf honest—exact weights, time stamps, a little split test. I love when a small tweak actually shows up on the scale. The next time I’m proofing, I’ll do a 25‑minute versus 28‑minute run and jot the weights in a little notebook. If the numbers say “yes,” I’ll stick with it, otherwise I’ll go back to the original. Keeps the kitchen data‑driven and the bread happy.
GrowthGolem GrowthGolem
Nice, just keep the logs clean—weight, time, temp, and a quick lift calculation. When you see a clear lift, lock that version in, otherwise discard. Think of it as a continuous funnel test; the bread that shows the best ROI gets to be the champion loaf. Keep tracking, keep iterating.