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That one Saturday morning last spring when my sourdough starter died mid-bake
I had just fed it for 8 days straight and then forgot to turn off the oven light, cooked the whole starter to 110 degrees, and had to scrap 3 batches of dough before I figured out my proofing box was the culprit instead of my starter, anyone else ever lose a batch to something stupid like that?
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christopherw341mo ago
Oof. Yeah I'd be so pissed, that's brutal. Just ditch the light altogether, not worth the risk.
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jamie_webb671mo ago
You said you scrapped 3 batches before figuring out the proofing box was the problem... how long did it take you to realize the light was actually cooking the starter instead of just warming it? That sounds like the kind of mistake where you keep blaming your flour or technique before you even think to check the temperature. Did you end up replacing the proofing box or just keep the light off after that?
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