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My sourdough finally popped after 3 flat loaves - here's what clicked
I've been trying to get a decent sourdough loaf for like 6 months and kept ending up with frisbees. Last week at my local farmers market in Eugene I watched this older baker pull a perfect boule out of her cooler and asked her point blank what I was doing wrong. She watched my hands for 30 seconds and told me I wasn't giving my starter enough time to peak before mixing. Switched to feeding it at 8pm instead of morning and waiting for it to double in 4 hours. Third loaf after that change had the best oven spring I've ever seen. Anyone else had a tiny timing tweak that made all the difference?
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