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Why does everyone insist on proving sourdough for hours?
I keep seeing posts where people let their sourdough prove for 8-12 hours and call it a win. Last week I did a 4 hour prove at room temp and got a perfect open crumb, no waiting around. Anyone else think this trend is just making baking harder than it needs to be?
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john4301mo ago
Wait, did you say you got a good crumb in 4 hours? I left a batch out overnight once by accident and woke up to a bubbling volcano on my counter. Sniffed it twice and still baked it. Turned out fine but my kitchen smelled like a brewery for days. What's your secret for getting it that fast?
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wesley_hart1mo ago
Did you use a starter that was already pretty active or did you build it up from the fridge?
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