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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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09-01-2006, 06:42 AM
posted to rec.food.sourdough
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Oven Proofing Adjustment
XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXX I have a question for anyone out there that my might have an oven similar to what I have. My Jennair has the proofing options which I never use as they are too warm, I just checked the low "standard proof" with an insant thermometer and its around 110 degrees. I would like to use it during my bulk ferment phase and then retard my final proof, but I am really trying to follow Hamelmans temperature instructions of around 76. I think I contacted Jennair when I bought it and they said it couldnt be adjusted, so I am thinking of something like opening the door a crack, but that seems wasteful. hutchndi 
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09-01-2006, 02:52 PM
posted to rec.food.sourdough
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Oven Proofing Adjustment
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I posted this on the 7th of January and it never showed up, so I posted again on the 8th (Bulk Proof Temp) so it must have gotten stuck in cyberspace. Disregard. hutchndi
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