Vent: It took me 3 hours to figure out why my dough wasn't rising

I spent all afternoon Tuesday trying to get my sourdough to double in size and nada. Turned out my kitchen was too cold at 62 degrees, so the yeast was basically asleep. I finally moved the bowl to the top of my fridge near the vent and it doubled in 45 minutes. Has anyone else had a room temp issue that messed up their proofing timing?

2 comments

2 Comments

jade31mo ago

Wow okay I used to think room temp was just room temp and didn't really matter that much. But then I had the same problem with my pizza dough last winter, it just sat there for hours doing nothing. I moved it to a warm spot near my water heater and it finally puffed up. So yeah I totally get it now, even a few degrees makes a huge difference.

henderson.kim1mo ago

36 hours in my cold kitchen and my sourdough was still flat, so now I stick it on top of my fridge.