Some factoids about baking that I find useful

  • For every 17 &deg F / 9 &deg C your room temperature raises or drops, the yeast activity will be doubled or cut in half (1)

  • In general, when half of the dough’s flour comes from a preferment, you can count on a 2-4 hour bulk fermentation and a 1-2 hour proof. (1)


  • ( 1 )