Baby it is cold out! Everything is different when the temperature and humidity drops. My baking "sweet spot" happens in October /Early November, then I find myself needing to make some adjustments to my process due to the dry, cold air. Here are some things that I do a bit differently in the colder months: 1. A colder kitchen means longer rise time. I allow another hour or two to let my starter and dough rise. Give yourself time to adjust to changes. 2. Add steam when you bake, in my method I let my dough/bread tell me if it needs steam. If there is already a lot of moisture in the air/dough, I usually don't add steam, but December comes along, and I add some steam while baking to help my dough expand as it should. I think we all could benefit from a good steam! 3. Create a more ideal warmer environment. I usually make my dough/feed my starter around the time that I make dinner. Most days, that is the warmest my kitchen will be. So that helps kick start my dough in the colder environment. Plus, my dough/starter usually have doubled by the time I head to bed. What are some things you have noticed to be different in your process since it has gotten colder? What adjustments did you make?

Hi Sandra! Happy Thanksgiving. 😊 I made both a loaf and boule this morning! I’m happy with the way they look but am curious if you can elaborate on why my boule is so funny in shape (this is the second one I’ve made and my first one did the same). Also both of these had issues with the parchment paper sticking to the bottom of them. It might be my parchment paper (it’s an earthier brand) but wondering if you have any tips. Thanks!

Hello! I’m taking my first stab at making dough for bread and mixed it at 7:45am and it doesn’t appear to have risen at all. 🤔

Here's a video explaining what happens at 4, 6, 8, 12, 24, 36 & 72 hours in the fermentation process. How long do you ferment your dough?

Hello! Thanks so much for teaching us all last night. My starter has doubled in size and I put it into a bigger jar and will feed it again today before putting it into the fridge. I have one question: your write-up on feeding my starter has one section I’m hoping for clarification on. You indicate measuring to feed the starter which I believe is different than the rubber band method, correct? You state “you can choose a clean jar or “eyeball” it from there. That’s the part that’s throwing me off I think. 😊