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BetterCardinal899
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3karma
Joined 3 months ago
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BetterCardinal899• 3 karma
2 months ago
why does my sourdough fail to rise in thermalyzed environment
tbh i think ive been doing something wrong with my sourdough starter, was trying to apply some physics principles to it and i think i messed up the thermocline or somehing, ive been putting it in this temperature controlled enviroment and the rise is all wrong, like ive seen the maillard reaction affect the crust color and all but never the interior density, anyone have a clue whats going on