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Hit 50 consecutive successful sourdough loaves today
I've been keeping a notebook since January and that's 50 bakes without a single dense or gummy failure. Anyone else track their fermentation stats or am I just extra?
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charlieh7417d ago
43 loaves in myself before I finally stopped having the occasional flop. I keep a little spiral notebook in the kitchen drawer with dates, starter feed times, water temps, and how long the bulk fermentation took. It's funny how you start noticing patterns after 20 or 30 bakes like oh, my starter peaks faster in summer so I need to feed it later in the day. I even color code the margins with a highlighter for the really good ones. Some people think it's overkill but I love having that record to look back on when something goes weird.
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blair_torres7016d ago
I find the color coding thing relatable, but nobody talks about the emotional toll of a bad bake day. Like when you've logged 15 good ones in a row and then the 16th comes out like a pancake and you spend twenty minutes flipping back through your notes trying to figure out what cosmic law you broke. That little notebook turns from a helpful tool into a crime scene investigation real quick.
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