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My sourdough went from frisbee to pillow after I stopped kneading it
Six months ago my loaves came out flat and dense as bricks, but the day I switched to folding the dough every 30 minutes instead of pounding it, the crumb turned airy and the crust cracked perfect, has anyone else seen that huge a difference just from changing one step?
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joel_clark3723d ago
Funny how that works, right? It's like the less you fight the dough, the more it does what you want. Same thing happens with a lot of stuff, I've noticed. You can't force a good night's sleep, or make a plant grow faster by yanking on it. Sometimes the secret is just stepping back and letting things happen in their own time. Your loaf pretty much proved that, so thanks for sharing the experiment.
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