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Left my sponge dough to proof while I ran to the bank, came home to a puddle on the counter
Heat wave hit here in Phoenix and my kitchen was sitting at 84 degrees. I figured 40 minutes at the bank would be fine for a sponge I usually give 2 hours in winter. Came back and it had climbed out of the bowl, run down the cabinet, and dried into a crust on the floor. Scooped what was left back in, added a touch of flour, and it still baked up decent, just a little sour. Anyone else have a temp trick for summer proofing without parking dough in the fridge?
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