Autoproofer

Innovative tools for precise proofing, consistent results, and exceptional sourdough bread every time.

[Autoproofer @autoproofer]

Sourdough’s tang comes from lactic and acetic acids. Warmer proofing = milder flavor. Autoproofer AI helps you control this. Follow us! #sourdough #autoproofer #designerbread

[Autoproofer @autoproofer]

Proofing temperature affects crust texture. Cooler temps = thicker, crunchier crust. Autoproofer AI helps you control it. Launch coming soon - stay tuned! #sourdoughcrust #autoproofer #designerbread

[Autoproofer @autoproofer]

Overproofing can lead to a loaf that doesn’t rise well. Autoproofer AI helps you monitor proofing time closely. Stay tuned! #breadbakingtips #autoproofer #baking

[Autoproofer @autoproofer]

Warmer proofing temps speed up fermentation but can reduce flavor complexity. Autoproofer AI helps you master the balance. Launch coming - stay tuned! #breadscience #autoproofer #sourdough

[Autoproofer @autoproofer]

Avoid dense, underproofed loaves by managing proofing temps. Autoproofer AI gives you full control. Launch coming soon! #sourdough #autoproofer #designerbread

[Autoproofer @autoproofer]

Lactic acid bacteria thrive at 30-32°C. Cooler temps = more tang. Warmer = milder flavor. Autoproofer AI helps you master the balance. Stay tuned! #sourdoughflavor #autoproofer #breadbaking

[Autoproofer @autoproofer]

Wild yeast thrives at 24-27°C. Too cold = slow rise, denser crumb. Too hot = fast rise, less flavor. Autoproofer AI helps you hit the sweet spot! Launch coming - stay tuned! #yeastscience #autoproofer #breadbaking

[Autoproofer @autoproofer]

Wonder why proofing times vary? It’s all about temperature and starter health. Autoproofer AI brings consistency. Launch coming - stay tuned! #breadtips #autoproofer #sourdough

[Autoproofer @autoproofer]

Lactic acid gives a milder flavor, while acetic acid adds tanginess. Cooler, slower proofs favor acetic acid - perfect if you’re after a tangy kick. It's all about finding the right temperature to achieve *your* perfect taste. So... what flavor profile are you aiming for?

[Autoproofer @autoproofer]

Looking for more complex, tangy flavors in your bread? Try proofing your dough at a cooler temperature. Even a small change can significantly impact the flavor profile. How do you like your sourdough: mild or tangy?

#autoproofer #engineerbetterbread #designerbread

[Danielle Ellis - Severn Bites Breadmaking Classes @BreadBakerDani]

Any cheese lovers out there within easy reach of Stafford Showground who'd like to volunteer at International Cheese Boards on 30 June (Daytime) as steward? Send me a message #cheeselover #staffordshire Visit @lovecheeselive 1st & 2nd July

[Chris Young, Real Bread Campaign coordinator @RealBread]

#RealBread in The Grocer

[Autoproofer @autoproofer]

@lovinglyartisan @Caterite_Food @CumbriaFood2022 @Gilchesters @CotswoldFlour @KendalCollege Congratulations!!!

[Autoproofer @autoproofer]

@OMBExeter This is AMAZING!

[Chris Young, Real Bread Campaign coordinator @RealBread]

Share the loaf!
Who will you be baking with on the first ever #RealBreadBuddiesDay this Sunday?
https://t.co/6Eck3J4R3R #baking #bread #RealBread #RealBreadCampaign #freshbread #homebaking #homebaker #homemadebread #sourdough #bakingclass #skillshare

[Autoproofer @autoproofer]

@Wrightsbaking #4!

[Aldi Stores UK @AldiUK]

We've joined Tinder 🔥 Find us, match us, and walk us down the aisle 👀 #AldiTinder

[Chris Young, Real Bread Campaign coordinator @RealBread]

.@UKSustain are recruiting a Peri-Urban Farming Officer to deliver our Fringe Farming project. Build on our current work to increase access to land for peri-urban farming and food growing 🥬🍎 Deadline a week today, 7 Feb. Apply via @RootsToWork: https://t.co/hofWKDEvjY

[Autoproofer @autoproofer]

This is gorgeous!

[Matthews Cotswold Flour @CotswoldFlour]

Beetroot Sourdough - The scoring marks on this loaf are just beautiful, the contrast of colours is really lovely.

Awesome baking from IG/ gosia_whiskfever