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Why does nobody warn new bakers about flour temp? My loaves quit doubling after a cold snap in Minneapolis
I checked my flour with a cheap thermometer and it was sitting at 58F in the pantry, and a bakery owner down the street mentioned she keeps hers at room temp all winter. Now my dough proofs in about 80 minutes instead of 3 hours, has anyone else had this bite them?
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allen.quinn6d ago
My grandma kept her flour in the freezer and her bread always came out fine, but she also never measured anything so who knows.
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