Loading…
28
The day I baked 5 loaves and my kitchen smelled like burnt regret
Last Tuesday I decided to finally tackle sourdough after my starter in Minneapolis finally showed bubbles. I followed the recipe from that blog everyone likes, but I forgot to score the loaves and they all split open like cracked sidewalks. Out of the 5 loaves, only 2 were edible and the rest went straight to the compost bin. Has anyone else had a batch go completely sideways even when you thought you had the timing right?
1 comments
Log in to join the discussion
Log In1 Comment
nancythomas1mo ago
Actually, that blog recipe assumes you're baking at sea level. Minneapolis sits around 830 feet, which is low enough that it shouldn't matter much, but if you're using a warm kitchen and a young starter, the dough ferments faster than the recipe says. I've ruined plenty of loaves because I trusted the clock instead of the dough's feel. Next time, check if the dough has that jiggly, airy texture before you shape it, and score with a razor blade dipped in water, not a knife.
5