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My sourdough finally rose on attempt 11 after I switched to a jar lid instead of plastic wrap
Last Tuesday I baked my first loaf that actually came out with a real open crumb instead of a dense brick. The trick was covering the bowl with a glass jar lid instead of plastic wrap, which kept the top from drying out during the 18 hour rise. I also started weighing my starter at 50 grams instead of eyeballing it, and the dough felt totally different when I shaped it. Three friends came over and ate half the loaf in about ten minutes, which felt like a real win after so many flat ones. Has anyone else had a cover change make that big a difference, or was it just the scale?
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robinc6611d ago
The "glass jar lid instead of plastic wrap" thing got me. I used to roll my eyes at people who swore by switching covers, figured it was just another sourdough myth. Then my bowl kept drying out on top and I finally tried a lid and yeah, the rise was way better, so I was wrong on that one. Weighing the starter instead of eyeballing it probably did as much work as the lid though, since 50 grams is 50 grams every time and your dough will act the same way each bake. So my bet is you fixed two things at once and both mattered.
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