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Took me 8 years to realize I was overproofing my sourdough
I kept getting flat, sticky loaves and blamed my starter until a baker at a farmers market in Portland pointed out my bulk fermentation was like 6 hours too long. Anyone else have a basic technique click way later than it should have?
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river_thompson6d ago
Used to think I was just bad at sourdough or my kitchen was too cold or something. I was convinced letting it go longer would fix the density issues. Turns out I was basically turning my dough into overfermented mush every single time. Finally watched a video where someone showed the difference between a properly proofed dough and one that's gone too long and it was like a LIGHTBULB moment. My loaves went from frisbees to decent round boules just by cutting my bulk ferment in half. Feels dumb looking back but I know a BUNCH of people have been there.
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