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Finally nailed my sourdough after 2 years of flat loaves
I started baking sourdough back in 2022 and every single loaf came out dense and gummy. Last Saturday I was at my friend Dana's place in Sacramento and she let me use her kitchen scale instead of my old measuring cups. Turns out I was adding about 80 grams too much flour the whole time. The loaf I pulled out of her oven had a real open crumb and a crust that actually crackled when it cooled. I went home and made two more the next day with the scale and both came out right. My starter is 3 years old now and I almost gave up on it twice. Has anyone else had a dumb fix like that solve a problem you fought for years?
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