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“Why add ice to bread dough?” people ask me. It’s simple. When we mix the dough in a stand mixer, it starts to heat up — from friction and speed. And overheated dough is stressful for the sourdough starter. To avoid unnecessary temperature spikes, I add ice to the water. It’s an easy way to control the dough temperature and keep things stable during mixing. That way the dough is easier to work with, and the bread turns out great. 😊 I’ve baked nearly 10K loaves. If you want to master sourdough —
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