Well, it is cool out. Winter is here and the water I have measured out for this week's bake is clocking in at 50 degrees (I bake in an unheated garage.) Our friendly yeast (Saccharomyces exiguus) and bacteria (Lactobacillus sanfranciscensis) slow right down when it gets this cool - I may have to fire up the terrarium heater I have installed in the fridge I use for proofing dough.
Funny, I grew up on the Canadian Prairies and feel colder here - we don't heat our drafty, uninsulated house much - than I recall ever feeling as a child.
This Week's Bake
For no particular reason, I am going to bake organic white sourdough this weekend - a solid stand by. I am working on the crust and crumb, trying to get the former crunchy and the latter open.
Your Canadian Baker