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Unpopular take: a cold kitchen ruined my sourdough for 3 weeks and I blame my own fridge
Everyone says a slow cold proof makes better bread, but after 3 weeks of flat, gummy loaves in my Chicago apartment I finally checked and my fridge sits at 34F, which basically puts the yeast to sleep, so I moved the dough to the top shelf and got a real rise in 14 hours, and now I want to know if anyone else has measured their fridge temp and found it way colder than they thought.
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