Ross of Ottawa<p>With the hot weather my sourdough bread making shifts a bit into managing energy and more time rising in the fridge. </p><p>The dough is pushing at the container top a bit after the overnight chill. It had six hours on countertop then eight overnight in the cold. </p><p>I'll probably take it out to rewarm for a couple of hours before forming loaves and baking early this afternoon. No hour-long baking-stone preheat when the AC is on though.</p><p><a href="https://mastodon.social/tags/sourdough" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>sourdough</span></a> <a href="https://mastodon.social/tags/breadposting" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>breadposting</span></a> <a href="https://mastodon.social/tags/bread" class="mention hashtag" rel="nofollow noopener" target="_blank">#<span>bread</span></a></p>