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Rushed 20 loaves of sourdough for a farmer's market and everything went sideways
Honestly, last Saturday was a total disaster. I started at 4 AM to get 20 loaves ready for the market in Springfield, but my starter was sluggish so the bulk fermentation took way longer than normal. Then my oven temp decided to be 50 degrees off and I pulled out three loaves that were practically raw in the middle. Has anyone else had a whole batch of dough just not cooperate on a deadline? I'm trying to figure out if I should proof longer next time or just scrap the whole batch and start over.
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linda_reed2d ago
Used to think starters just need a quick stir and you're good to go, but that bulk fermentation debacle changed my mind completely. Cold starter from the fridge really can mess with everything, like Betty said... now I take mine out the night before and let it sit on the counter, makes a big difference. That oven temp being 50 degrees off is rough though, maybe get an oven thermometer next time so you can catch it early. I'd say proof longer if your kitchen is cool, but don't scrap the whole batch unless it's totally hopeless, sometimes those slightly underbaked loaves work as breadcrumbs or toast later.
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wells.christopher2d ago
Man that oven issue is honestly the worst, I bet your starter was just having an off day.
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Oh man I've been there. Make sure your starter is at room temp before you mix it next time, cold starter straight from the fridge always messes with my rise.
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