Climate Change Is Making Bakeries Even Hotter - Eater
"When she baked at Mel, which is now temporarily closed, Nora Allen decreased the amount of levain — natural yeast — in hot weather and was never without a Thermapen, a small digital thermometer used to monitor dough temperature. Before leaving at night, she filled Cambro containers with water to be refrigerated for making the dough first thing in the morning. Water that’s colder than tap produces a cooler dough, slowing down the proofing process. In the heat, it buys the baker time. Allen is in the market for a new production and retail location and dreams of having a doser connected to the water system to deliver water at a set temperature and measurement so she can stop lugging heavy Cambros to the refrigerator." - Deborah Reid
