- Cold eggs are easier to separate, so separate ‘em as soon as you take ‘em out of the fridge.
- If you don’t have buttermilk, mix 3 Tbsp + 2 tsp (52g) whole milk with 1 tsp lemon juice or white vinegar and let sit for 15 minutes.
- Our favourite vessels for proofing dough are actually King Arthur Baking’s dough-rising buckets. We use the standard or extra large, depending on how much dough we’re proofing. (We used an extra large bucket for this recipe’s bulk fermentation.)
Source: Caroline Schiff for Spicewalla