-1
The before and after on my last 3 sourdough loaves is driving me crazy
I had a good run last month with my starter, getting nice oven spring and a good crumb every time. Then about 2 weeks ago, everything changed. My loaves went from tall and airy to flat and dense, and I can't figure out what caused it. I'm using the same flour, same water, same kitchen temperature. The only thing I changed was switching to a different brand of salt, but that seems too small to matter. Has anyone else dealt with a sudden drop like this for no obvious reason?
3 comments
Log in to join the discussion
Log In3 Comments
simonk983d ago
Maybe it's just me but I had a similar crash once and it turned out my tap water changed. The city flushed the lines or something I don't know. One week my loaves were perfect, next week they were sad little discs. I switched to bottled spring water for a couple bakes and everything came back to normal. Then after a month I went back to tap and it was fine again.
8
olivia_lopez983d ago
About a year ago I would have said salt was salt and it couldn't mess with fermentation that much. Then I did a side by side test with regular table salt and some pink himalayan stuff and my starter basically stalled for two days. Your mileage may vary but I'd try swapping back to your old salt first before changing anything else.
6
gracethomas3d ago
Oh man, "flat and dense" hit me right in the feels. I had the exact same crash last winter. Switched to a fancy sea salt, thought it'd be fine. Nope. My loaves went pancake mode for a whole two weeks. Swapped back to the cheap stuff and boom, instant spring. That salt really does matter.
1