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T O P I C R E V I E W
Jmlabrum
Posted - Sep 02 2020 : 10:24:34 AM You mention temperature only once in your book without much explanation. May I refer you to Brod & Taylor's blog on temperature vs. taste. High fermenting temps really put a tattoo on Mother's arm!
I don't care for the San Francisco style of bread, preferring the other extreme of Schatt's Sheepherder. I'll stay with 71°, thank you.
1 L A T E S T R E P L I E S (Newest First)
Ashley
Posted - Sep 03 2020 : 09:23:47 AM Hi John, The recommended ambient temperature for cultivating your mother is on p. 30 (70–73°F). Proofing temperature guidelines are provided in each recipe. Additionally, in the Question & Answer Section, temperature is discussed. The first question regarding temperature in this section is on p. 214:"The room temperature varies in my house. How cold is too cold?" and the second is on p. 215:"Do I need a special place to rise my dough?"
It sounds like you have a handle on the temperature question, and your preferred temp is right within the range we cite throughout the book.
