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I started adding these three things to every loaf I bake and I swear it’s made a huge difference! . When you autolyse it helps your flour absorb the water without the salt and starter taking away any of the hydration. It also helps with better gluten structure for shaping and the rising of your dough. . 75-78 degrees is the ideal temperature for dough to bulk ferment. I notice a big difference if I don’t control the temperature of my dough. Colder temperature could slow the rising of your dough down. . Using the right temperature water for your dough helps build enzymes in the flour to be active. Scalding hot water would kill the enzymes and to cold of water could slow them down. . . Hope this helps! Happy baking!🍞 . . #sourdough #sourdoughstarter #stl #stlouismissouri #stlgram #midwest #motherhood #homestead #stlouisblogger #missouriblogger #lifestyleblogger #sahm #babynumber3 #stlouis

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