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My neighbor's sourdough tip fixed my flat loaves
Been baking sourdough for about 8 months and my loaves always came out flat as a pancake. My neighbor Jane who bakes professionally told me I was overproofing by like 4 hours in my 72 degree kitchen. Cut the bulk ferment from 10 hours down to 6 and now I get great oven spring every time. Anyone else struggled with finding the right proofing time for their house temp?
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scott.drew10d ago
Overproofing by 4 hours isn't that wild honestly. Room temp fluctuations mess with timing way more than people want to admit. Your starter temp might matter but I've baked with cold starter and warm starter and got pretty much the same results as long as the dough temp was consistent. Jane probably saved you a lot of frustration though, most folks overthink it.
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riley_miller2510d ago
Overproofing by 4 hours" is wild... I bet your starter temp matters just as much.
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