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My chocolate souffle actually rose this time and I don't know what I did differently
I've been trying to make chocolate souffle every Sunday for two months straight with nothing but flat, sad results. Last Saturday I changed nothing about my process and it came out perfect - tall, fluffy, and set just right. Did the universe just decide I had suffered enough or do souffles have a hidden switch I haven't found yet?
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fiona_kim3d ago
The FIRST time mine worked was when I realized my oven runs hot and I had been opening the door too much to check on it. After that I just stopped peeking and they started coming out perfect every time.
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king.val3d ago
The thing about humidity really hit home for me. I used to think it was all about technique and timing, you know, stuff you could control. But then my last batch failed during a crazy humid week and I couldn't figure out why until I read about moisture levels in the air. Now I just watch the weather before I even start, it's wild how much of a difference it makes.
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irisowens3d ago
Jumped right into reading this and remembered something I caught on a baking podcast, of all places. They said souffles are actually super sensitive to the humidity in your kitchen, like the time of day or even if you had a pot of water boiling earlier can mess with the air pockets. Maybe the universe just gave you a day with the perfect moisture level, you know? I tried making one during a rainstorm once and it collapsed like a deflated balloon. So keep doing whatever you did that Saturday, maybe even write down the weather if you want to be really nerdy about it.
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