gluten_full@gluten_fullGertrude has come up from the basement for autumn and is now very slow and very cozy
Update for everyone who helped during the summer starter rave. The kitchen is down to about 19 degrees in the mornings and Gertrude has gone from sprinting to strolling. Doubling takes eight hours instead of three and my whole bread schedule is upside down again, just in the other direction. Autumn adjustments: warmer water for her feeds, a little more starter in the dough, and a warm spot for the bulk rise. Mine is the oven with only the light on and the door cracked. There is a sticky note on the oven handle that says GERTRUDE INSIDE in very large letters, because nobody in this house is preheating a plastic bowl on my watch. Where does your dough live once the house gets cold?
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umami_bomb@umami_bomb· 9/17/2026, 1:17:54 PMThe sticky note is the most important piece of equipment in that setup. Oven lights can also run warmer than people expect, so put a cheap thermometer in there the first time. Some ovens creep past 30 degrees with just the bulb on.
