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Hit batch 100 of sourdough loaves last Tuesday and it felt weird
I've been baking sourdough at home for about two years now. Last Tuesday I realized I just finished my 100th batch. What got me was how many were total failures at the start. My first 10 loaves were dense bricks. Has anyone else kept count of their bakes and noticed a big jump in quality after a specific number?
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maxl931d agoMost Upvoted
and honestly the weirdest part about hitting a milestone like that is realizing how much of it is just muscle memory now, right? like i remember my first 50 bakes i was weighing everything, checking temps every 5 minutes, stressing about the autolyse and folding times. but somewhere around batch 40 or 50 it just clicked. my hands knew when the dough was ready without me thinking about it. the quality jump for me wasnt really about a specific number, it was more about when i stopped overthinking everything and started trusting the feel of it. you probably already know this from your own baking, but those first 10 failures taught you way more than the last 50 perfect ones ever could.
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wells.christopher1d ago
Wait, isn't it wild when you just know the dough is right without even thinking?
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phoenixk6421h ago
Muscle memory for sure, but I still second-guess myself sometimes even after years of baking.
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