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That awful Sunday my sourdough turned into a brick
I thought I had this sourdough thing down after 3 months of trying, but last Sunday was a total disaster. My starter was super bubbly (like, overly active) and I figured I'd push the bulk ferment a couple extra hours. By the time I baked it, the loaf came out flat as a pancake with a crust so hard my husband joked we could use it as a doorstop. Honestly it made me rethink trusting my gut over a timer, you know? Has anyone else had a batch go wrong because they got too confident with their timing?
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keith9007d ago
Whoa hold on, you left it for a couple extra hours and it turned into a flat brick? That's wild. I've always read that overproofing makes dough collapse but I didn't think it could get that hard. My last mistake was pulling it an hour too early and ended up with a gummy, doughy mess that stuck to my knife like glue. Sounds like you and that timer have some serious making up to do.
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jana_jones7d ago
Yep, same thing happened to me with a ciabatta batch, total pancake.
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linda1146d ago
Totally feel you @keith900, overproofing is brutal.
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