mila_craig4•18d agoProlific Poster

Appreciation post: I finally figured out why my sourdough was always flat

I mean, for like a year my loaves came out dense and never had that nice spring. I watched a video from a baker in Portland last week where she said to really feel the dough's strength, not just go by the clock. So I tried it, and after 4 folds I could tell it was way more elastic than usual. I guess I was just rushing the bulk ferment the whole time. Has anyone else had that lightbulb moment with their starter?

3 comments

3 Comments

haydenp9518d ago

Oh man, that feeling when it finally clicks. I was over-proofing mine for months, my kitchen was just too warm and I didn't realize. That moment you feel the dough really come together under your hands, it's such a relief.

kellyt2317d ago

Reminds me of my buddy who kept getting flat loaves. He finally bought a cheap thermometer and found his "cool" pantry was actually eighty degrees. The look on his face when his next bake had perfect spring was priceless.

abbyr966d ago

Wasn't that the best feeling? I swear I had the exact same thing happen. My dough was just a sticky mess for weeks and I felt so defeated. Turns out my "room temp" was like a sauna and everything was over proofing in half the time. Getting that thermometer changed everything, my first good loaf felt like winning the lottery.