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That one week I forgot to set a timer and ruined three batches of sourdough
Last tuesday I got distracted by a phone call about a roof quote and left my bulk ferment going way too long. Came back to dough that looked like pancake batter and smelled like nail polish remover. Tried to salvage it by shaping anyway but it just spread into flat puddles on the bench. Then I made the same mistake two days later with a different starter ratio thinking it would be fine. Third batch I actually remembered the timer but my oven spring was garbage because I'd overworked the gluten trying to compensate. Ended up with three dense frisbees that my neighbor's chickens wouldn't even eat. Has anyone else had a week where you just couldn't get the timing right no matter what you tried?
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jana_shah25d ago
Oh I feel you, last month I had three straight days of hockey puck loaves before I finally got one right.
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laura_schmidt8225d ago
Switching to a stiffer dough and shorter bulk fixed my timing chaos completely.
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