I am on morning of day five of your starter that I watched your video for. New to this sourdough adventure. I’m excited to try a thing or two. I noticed you always put cold water in your mixer. Should we be doing that with our home KitchenAid type mixers? Or is room temperature the issue where you live? When you or someone in the chat have a minute.. thanks in advance
Oh nice. Fingers crossed for your sourdough journey. Keep me posted on your results. I’m using ice cubes in my water to keep the temperature low while mixing the dough. That’s mainly an issue of my spiral mixer. But it also helps in a home KitchenAid mixer. The dough temperature should stay below 27C/80F. Else the gluten network won’t be that good and the sourdough starts to struggle. Here in the summer my room temperature is already close to that that’s why I put in ice cubes. 😊
