My sister told me my bread was dense as a brick and she was right
Brought my sourdough to a family dinner in March and my sister straight up told me it was dense as a brick, which stung but she was right. I was dumping in way too much flour during shaping because the dough felt sticky, so I finally just wet my hands instead and stopped adding flour. Loaves come out way lighter now and the crumb actually has holes in it. Turns out my starter was also half dead from sitting in the fridge for 3 weeks without feeding, so I do that once a day now. Anyone else get told something blunt that actually fixed their bake?