My first sourdough loaf came out like a hockey puck but I finally got it right

I was in my tiny kitchen in Portland last Saturday and my third attempt at sourdough came out with a crust so hard I could've used it as a doorstop. The inside was gummy and dense, not the airy crumb I was hoping for. Turns out I was skipping the autolyse step and my starter wasn't active enough after only 5 days of feeding. Has anyone else had that moment where you realize you've been rushing the process?

3 comments

3 Comments

tarabell23d ago

Did you try the poke test before baking?

taylorshah23d agoMost Upvoted

Used to think the poke test was just a waste of time, honestly. Thought it was one of those things people said to sound like they knew what they were doing. But I tried it on a batch of sourdough last week and it actually told me the dough was ready when I would have guessed it needed another hour. Changed my whole approach now I do it every time.

jenny4723d ago

Oh ive been there too but you actually do the poke test before baking not after shaping.