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Hit 100 loaves of sourdough this morning and I still can't nail a consistent crumb
I kept a tally on my fridge for the last 8 months and today I baked loaf number 100. Everyone online acts like you get the perfect open crumb after 20 tries, but I'm still getting dense patches and uneven holes. My starter is healthy, I use filtered water at 78 degrees, and I fold the dough exactly like the videos show. Yet my neighbor who bakes once a month gets those magazine covers. I think the whole "practice makes perfect" thing is overhyped for sourdough, or maybe my kitchen is just cursed. Has anyone else put in triple digit hours and still fought with a gummy middle?
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jesse_barnes3713d ago
What's your kitchen temp and how long are you letting it cold ferment?
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reese17713d ago
@jesse_barnes37 makes a good point but what's your humidity level during bulk fermentation?
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