22
Shoutout to the lady at the Pasadena farmers market who asked about my sourdough
I've been baking my 'rustic' loaves for years, thinking the dense crumb was just my style. She pointed at one and said, 'Honey, that's not rustic, that's under-proofed.' I went home, let my next batch proof for a full 4 hours instead of my usual 2, and the difference was night and day. Has anyone else had a simple tip completely flip a long-time habit?
2 comments
Log in to join the discussion
Log In2 Comments
grant.parker10h ago
Man, that's so real. I messed up my pizza dough for ages because I was using water straight from the tap. Some guy at the brewery told me to use warm water, like baby bottle warm, and it was a total game changer. The yeast actually wakes up.
2