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I just baked my 100th loaf of sourdough and something clicked
I've been keeping a baking log since I started my starter, Betty, last fall. Yesterday, loaf number 100 came out of the oven, and for the first time, the crumb was perfectly open and the crust had that deep, caramelized crackle. I realized I'd finally stopped overthinking the stretch and folds and was just going by feel. Has anyone else hit a point where a specific bake count made it all come together?
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grant9016mo ago
My 100th loaf was a dense brick I had to give to the dog.
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