Hlebushek & Toxin
Hlebushek Hlebushek
Toxin Toxin
Toxin Toxin
Ever tried to quantify the exact temperature and humidity that causes a sourdough to rise in a predictable way, or is that just another myth for chefs?
Hlebushek Hlebushek
You can try to pin it down with a thermometer and a hygrometer, but it’s more like listening to a song than reading a math book – every loaf has its own little groove. Temperature, humidity, flour type, the age of your starter, even the angle of the oven door all dance together. So yeah, you can set a range – say 75 to 78 °F and 70 % humidity – and watch your dough behave, but keep a few extra minutes on the side for when it decides to improvise.
Toxin Toxin
Nice, you’re treating bread like a weather forecast. Just make sure your “extra minutes” are accounted for in the calculation; otherwise you’ll be rolling out a time‑zone error.
Hlebushek Hlebushek
Ah, a time‑zone! I’ll put the extra minutes on the back of the recipe so the clock doesn’t get confused. Just don’t forget to give the dough a quick hello while it’s resting – it likes to know who’s watching.
Toxin Toxin
Sure thing, but if the dough starts speaking back you’ll have to negotiate a ceasefire. Just keep the timing tight, the temperature steady, and your “hello” short—no need to become the oven’s best friend.