22/05/2026
In a Delhi NCR summer touching 45°C, sourdough baking becomes a completely different craft.
The dough doesn’t wait patiently — it moves fast, ferments aggressively, and can overproof before you know it.
These days, every batch needs constant temperature management. Dough going into the fridge, coming back out, then back in again… just to slow fermentation enough to keep the structure and flavour balanced. Overnight ferments can’t simply be left unattended anymore — they need early morning checks before the heat takes over.
Behind every good summer sourdough loaf right now is not just flour, water, and salt — but timing, vigilance, and a baker trying to stay one step ahead of the Delhi heat. ☀️🥖
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