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A judge at the county fair in Modesto told me my sourdough was underproofed and I almost argued with her
She cut one loaf open, pointed at the tight crumb near the bottom, and just said "this needed another hour." I was mad the whole drive home. Next bake I let the dough sit 90 minutes past what my recipe card says, and the oven spring was a whole different thing. Now I go by the poke test and a clear jar, not the clock. Anyone else here ditch the timer completely and just watch the dough?
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anna71713h ago
Ugh I feel this, the clock lies!
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