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I just baked my 50th loaf of sourdough and finally got the crumb right.
After months of dense, gummy results, I finally hit that 50-loaf mark. The key was letting my starter sit out for a full 8 hours after feeding it, not just 4 like the recipe said. My last loaf had those perfect, open holes I'd been chasing. Has anyone else found their starter needs more time than most guides suggest?
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taylorcarr9d ago
That 8-hour window is interesting. Did you also change your bulk ferment time after seeing how active your starter was?
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derek9399d ago
Oh man, totally. I used to just stick to the recipe times no matter what. But seeing that starter go nuts made me cut the bulk ferment way shorter, and the bread turned out SO much better.
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