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Showerthought: my grandma in Buffalo asked why I proof my dough in the fridge overnight instead of on the counter, and now I'm second guessing my whole schedule
She swears a warm rise gives you a better crumb, but every pro I know chills theirs for flavor, so which one is actually right for a basic white loaf?
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quinn16110d ago
Grandma's been making bread since before your fridge was born, so maybe listen.
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