Bread proofing in a cold house feels like an eternity

My loaf took four hours to double when it usually needs two. I almost gave up and baked it flat.

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3 Comments

the_oliver7mo ago

Actually, that slow rise improves the flavor!

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the_olivia7mo ago

Read that in a food science article once.

6

the_jenny7mo ago

Ever notice how stew tastes way better on the second day? I made a beef one last week that was just fine when I ate it right away... but left it in the fridge overnight and wow. The herbs had time to really sink into everything. My mom does the same thing with her pasta sauce, lets it bubble on the stove for like three hours. Turns out waiting is just part of the recipe sometimes.

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