Why does the first bake of the week always bomb?

I swear every Monday morning I get in the kitchen thinking I'm gonna nail a batch of sourdough rolls and somehow the dough is either too sticky or the oven runs cold. Last Tuesday I had a total win with a chocolate babka that came out perfect after I let it proof an extra hour in the drafty corner of my apartment. But then Friday I tried the same recipe and the filling leaked everywhere, made a mess on the baking sheet. What is it about the start of the week that messes with my timing? Is it that my starter is sluggish from the weekend or am I just rushing? Has anyone else noticed their Tuesday or Wednesday bakes turn out way better than Monday fails?

2 comments

2 Comments

dakota4792d ago

Read something in a baking science book once that said your starter can actually get a little sluggish after sitting in the fridge over the weekend, so the first feed of the week is always a gamble with its energy levels... makes sense why Monday bakes can be so unpredictable. Also read that your oven's temp can fluctuate more on days when the house is cooler from being empty all weekend, throws off the whole proofing cycle. I've noticed my Tuesday loaves come out way more consistent too, probably because the starter's had a full day to wake back up and the kitchen's settled into its normal rhythm.

stella2791d ago

Oh man, that explains so much... I always thought my Monday sourdough was just personally offended I left it alone all weekend.