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My friend called my sourdough 'gummy' and it made me rethink my whole process
She said the crumb felt wet and dense, which meant I was probably cutting into it too soon after baking. I started letting my loaves cool for a full 4 hours on a wire rack before I even think about slicing. The difference in texture is huge now. Anyone else have a simple piece of feedback that fixed a long-running baking problem?
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rowanw911mo ago
A friend told me my pizza crust was like cardboard. Turns out my kitchen was just too cold for a good rise. Moving the dough to the top of the fridge changed everything. It's wild how one small tip can fix something you've been messing up for months. That cooling trick for sourdough is a total game changer too.
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andrew_baker91mo ago
That "kitchen too cold" thing is so real. I keep a cheap thermometer in my baking area now, because guessing never works. A steady warm spot makes all the difference.
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paulnguyen1mo ago
Ever think about how much the weather outside messes with your kitchen temp? I mean, my dough acts totally different in summer versus winter. I had to start closing the heating vent right by my counter because the draft was killing my proofing. It's not just finding a warm spot, it's making sure that spot stays the same. Idk, maybe it's just me but controlling the little things like that made baking way less of a guessing game.
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