My bread kept getting a dense bottom crust until I stopped using cold water in the mix

For like 2 years I always just used cold tap water straight from the faucet for my sourdough. Then last week a lady at a baking class in Denver told me to try room temp water instead and it made a huge difference. The dough came together way easier and the crumb was way more open throughout. Has anyone else had that issue with cold water messing up their fermentation?

3 comments

3 Comments

kim.nina1mo ago

I've had good results using cold water for slow cold fermentation though.

mary_nelson711mo ago

Cold water fermentation is one of those things that proves slow and steady really does win the race. It reminds me how letting anything sit and develop naturally, whether it's dough or a friendship, brings out the best qualities in the end. Sometimes rushing just muddies everything up.

gavin3651mo ago

Does the flavor really come out that clean?