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My bread went from hockey puck to actually good after I switched one thing in 2019
For about two years my loaves came out dense and flat, and I blamed my oven, my flour, everything except the real problem. Then a baker at a farmers market in Boise told me my yeast was dead because I was proofing it in water that was way too hot, and once I started using lukewarm water my bread finally rose like it should. Did anyone else bake bricks for months before figuring out it was just the water temp?
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