Climate Change Is Making Bakeries Even Hotter | Eater

"Founded by Nora Allen in New York, this sourdough-focused operation adapts many hands-on techniques to manage warm conditions: keeping dough between roughly 74–83°F, reducing levain in hot weather, using a Thermapen to monitor dough temperature, and refrigerating filled Cambro containers of chilled water overnight to slow proofing. Practical workflows—like lugging chilled water to the bakery—highlight the lack of built-in infrastructure Allen would like (she hopes for a doser that delivers water at precise temperature and volume), and she has adopted cultural practices such as closing for August to protect staff wellbeing during the hottest stretches." - Deborah Reid