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My neighbor told me my sourdough was 'good but dense' and it actually helped
I've been baking the same sourdough loaf every weekend for about 4 months, and I thought it was perfect. Gave a loaf to my neighbor, Janet, and she said it was tasty but a bit heavy. She asked if I was doing the windowpane test with my dough. I had no idea what that was, lol. Looked it up and realized I was barely kneading it at all. Tried it last week, stretching the dough until I could see light through it, and the crumb is so much more open now. Anyone else have a simple tip that fixed a long-running baking issue?
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river_reed1mo ago
Oh man, my buddy swore his pizza dough was fine... turns out his water was way too hot and kept killing the yeast.
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