My attempt at a 'simple' sourdough turned into a kitchen science experiment

So I got it in my head to make a basic sourdough loaf from a recipe I found online. Everything seemed fine during the first rise, but when I went to shape it, the dough just would not hold. It was like trying to fold a wet towel. I baked it anyway, hoping for a miracle, and what came out of the oven looked like a flat, sad pancake with the texture of a brick. My partner took one look and said, 'Did you forget an ingredient?' Turns out, I absolutely did. I completely skipped the salt. I learned that salt isn't just for flavor, it actually tightens the gluten structure. Has anyone else ever baked something that just completely fell apart because of one missing thing?

3 comments

3 Comments

max_schmidt774d ago

Oh man, that reminds me of the time I tried to make brownies without any sugar. I was out and figured, how bad could it be? The result was this bitter, oily slab that even the dog wouldn't touch. It's wild how one simple ingredient can just wreck the whole chemistry of a bake. What's the weirdest baking fail you've had?

owens.laura4d ago

Ever baked a loaf that could double as a doorstop?

waderamirez4d ago

Heard about someone using salt instead of sugar in a cake once... that must have been a real shock.