Baking in a cold house

4 weeks · all levels

Dutch kitchens sit steadily below 19 degrees through the winter, while recipes count on 24. This journey teaches you to turn those hours to your advantage instead of fighting them.

What you'll be doing

1 Actually measure your kitchen Week 1 · Learning A thermometer on the worktop for three days, morning and evening. Almost everyone guesses their kitchen two degrees too warm.
2 Find your warm spot Week 1 · Starter On top of the fridge, in the oven with the light on, or next to the boiler. Three degrees of difference roughly halves a two-hour wait.
3 Let the bulk take its time Week 2–3 · Baking Two bakes where you let the bulk ferment run as long as it needs — with clock times, so you're not checking every half hour.
4 Put the fridge to work for you Week 3–4 · Baking A cold kitchen and a cold night aren't a problem, they're a schedule. Two bakes with a twelve-hour retard, and more flavour as a bonus.

Start this journey