11
A stranger's 3-word comment made me stop over-proofing my sourdough
Tbh I always thought longer proofing meant better flavor, so I'd push it 12 hours on the counter every time. Last Saturday a guy at the farmers market took one bite of my loaf and said "too tangy, airy." I switched to a 4 hour bulk ferment plus overnight fridge rest, and the crumb is way more even, first real change in 2 years. Anyone else get random criticism that actually fixed their process?
1 comments
Log in to join the discussion
Log In1 Comment
the_robin18d ago
Did you compare flavor side by side, or just trust the crumb change?
-1