Good morning Olga. I’m feeding my LM from a 5 day cold storage (1st time) and I have a couple of questions. 1-what temperature of water do you use for this and maintenance feedings. 2-At what temperature do you leave your wine chiller? Thank You ! Jeanette T
Hi Jeanette! I always kept my wine chiller at 60F, that was always the same. Which water are you referring to here? I’m not gonna lie. Water temp unless it was for mixing the 1st and second dough, I didn’t track as closely as some of the other temps. Wishing you the best of luck.
Thank You for your reply. I’m asking about the water temperature for the feed. I’ve read to use 86° water. But I think that info was for warm feeds. I’m in AL so I have very similar weather as you. We keep our house at 75° F so my water isn’t very warm. I’m trying to learn the proper storage temperature too. I have a B&T proofer.
Oh, my wine chiller was at 54° but have now changed it to 60°. Thank You, Olga.
Fascinating!
Thank you ❤️
Good morning Olga. I’m feeding my LM from a 5 day cold storage (1st time) and I have a couple of questions. 1-what temperature of water do you use for this and maintenance feedings. 2-At what temperature do you leave your wine chiller? Thank You ! Jeanette T
Hi Jeanette! I always kept my wine chiller at 60F, that was always the same. Which water are you referring to here? I’m not gonna lie. Water temp unless it was for mixing the 1st and second dough, I didn’t track as closely as some of the other temps. Wishing you the best of luck.
Thank You for your reply. I’m asking about the water temperature for the feed. I’ve read to use 86° water. But I think that info was for warm feeds. I’m in AL so I have very similar weather as you. We keep our house at 75° F so my water isn’t very warm. I’m trying to learn the proper storage temperature too. I have a B&T proofer.
Oh, my wine chiller was at 54° but have now changed it to 60°. Thank You, Olga.