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Spent 6 months baking sourdough that looked like a pancake
I finally watched a video where a baker in Portland showed me my starter was too young. After I let it sit 8 hours instead of 4, my loaf doubled in size for the first time. Has anyone else had a simple timing fix change their bake that much?
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wilson.emma1mo ago
Oh man, that Portland video changed my whole bread game too! I had the exact same issue with my starter being too young and my kitchen being drafty. Letting that bulk ferment go way longer (like 6-8 hours) was the fix for me, and now I actually get those nice bubbles instead of a hockey puck.
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tylerr291mo ago
My starter was exactly the same way until I pushed the bulk ferment way longer than the recipe said. I was following this popular online recipe that said 3-4 hours on the counter, but my kitchen runs cold and my bread was always dense. Finally tried letting it go 7 hours one night and the difference was night and day. The dough got all puffy and jiggly, and I got those big air pockets I was chasing. What temperature is your kitchen usually at?
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