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Question about why my sourdough loaf turned into a pancake
I followed the recipe exactly and let it proof for 8 hours, but when I baked it the dough just spread out flat instead of rising up. My kitchen was around 68 degrees that day. Anyone know if the temp was too low or did I mess up the starter somehow?
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the_mary1d ago
Used to think proofing time was all that mattered, tbh. Then my dough did the same pancake thing when my kitchen was around 65 degrees. That temp is way too low for sourdough, your starter gets sluggish. I'd say bump it up to around 75-78 degrees for the bulk ferment.
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