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My mom's old bread recipe called for a 'warm kitchen' to rise, but my apartment is freezing.
I tried making her white loaf last winter, just following the recipe card. After two hours, the dough hadn't moved an inch. I ended up putting the bowl on a heating pad set to low, covered with a towel, for about 45 minutes. It finally doubled, but the texture was a bit denser than usual. I learned that 'warm' for her 1970s kitchen was probably 75 degrees, and my place is more like 65. Now I use a thermometer to check my proofing spot. What do you all do to get a consistent rise in a cold house?
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torres.grant2mo ago
Just put the bowl in the oven with the light on. Works every time without the heating pad fuss.
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nora1102mo ago
I mean, it's always the simple fixes that work best, like using the sun to thaw a frozen lock.
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ray_campbell462mo ago
Remember when people used to just breathe on a frozen lock? Works surprisingly well if you're patient, but who has time for that anymore.
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