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My sourdough loaf went from doorstop to bakery in 9 days
I started my starter on May 3rd and the first 6 loaves were flat, dense, and honestly could have broken a window. Then I read about how the hydration was the issue, not my kneading, so I dropped it from 78% to 65% and added a cold proof overnight in the fridge. By day 9, I pulled out a loaf with actual ear and crumb shot through, my neighbors thought I bought it from a shop. The only change was patience with the bulk ferment at 72 degrees, so now I'm wondering what else I've been rushing this whole time. Has anyone else had a sudden switch flip after tweaking just one thing like hydration or temp?
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webb.hannah7d ago
Did the crumb actually improve, or did the lower hydration just make it easier to shape?
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