Sublime

Each line indicates a constant elevation—a measured height above sea level or other reference point.

In all of the recipes in this book (except the poolish and biga recipes, for reasons explained below), the goal is for the final mixed dough to have a temperature of about 78°F (26°C). As mentioned in chapter 2, this seems to be the ideal temperature for both gas production and flavor development. The dough doesn’t need to stay at 78°F (26°C)

I came into the room which was half dark, and presently spotted Lord Kelvin in the audience and realized that I was in for trouble at the last part of my speech dealing with the age of the earth, where my views conflicted with his. To my relief, Kelvin fell fast asleep, but as I came to the important point, I saw the old bird sit up, open an eye

Of all of the key items that will help your sourdough journey, a room thermometer is the one I would recommend. I use a thermometer that measures the lowest and highest temperature across the previous 24 hours, and it is vital to my dough success.

background is black. Left: The camera still tries to make everything look 18% grey! Right: Easily fixed with exposure compensation (-1.3ev). Notably, if I’d used a handheld exposure meter these images

the cold that exists in space, but the cold