the_blair•8h agoOG Member

That one Saturday the sourdough actually cooperated

I spent last Saturday baking 6 loaves of sourdough for a farmer's market and every single one came out perfect. Normally I get at least one dud with a flat ear or gummy crumb. I think it was because I let the starter peak at exactly 80 degrees and used filtered water instead of tap. Has anyone else had a day where everything just clicked with their dough?

2 comments

2 Comments

theawest8h ago

I heard someone say once that water quality makes a bigger difference than people think, and your filtered water move might have been the secret. Was it just the water or did you do anything else different with your timing?

kim_patel896h ago

Wish I could credit the filtered water, but honestly my timing's only good for burning toast @theawest. Still probably helped.