My first attempt at sourdough turned into a brick that could break a window

I was in my kitchen in Columbus about 6 months ago, trying to make my first loaf from a starter I'd babied for 2 weeks. Followed the recipe exactly, but I think I overproofed it or maybe killed the yeast when I added the salt. After 12 hours of rising, it barely doubled. Baked it anyway for 45 minutes at 450 degrees. Came out dark as a burnt log and hard as rock. My husband tried to cut it and the knife slipped and chipped our countertop. I ended up tossing the whole thing in the trash. Has anyone else had a loaf go that wrong and actually salvaged the starter to try again?

3 comments

3 Comments

joel_jones11d ago

Did your starter pass the float test before you baked? My buddy Dave in Toledo had the EXACT same thing happen with his first loaf - he threw it at a tree in his backyard and it didn't even crack. But here's the thing: he kept feeding that starter for another week and a half, adding a little whole wheat flour to pep it up, and then used it for pancakes that were actually amazing. The starter itself is probably fine, you just gotta give it time to get STRONGER before trying bread again.

rose_reed13d ago

Huh, isn't it funny how we expect things to turn out perfect on the first try when nothing else in life works that way? Like learning to drive or making good coffee, the first attempt is usually a disaster but we keep going because we know what we want. The starter probably just needed more time to get strong and active, so don't give up on it yet.

finley_gonzalez4913d ago

That burnt log comment really got me, I've been there too and it's just the worst feeling.