Tried to rush a sourdough bulk ferment and ended up with a brick

I was in my kitchen in Denver last Saturday, thinking I could cut the bulk ferment short by 2 hours because I had plans. Ended up with a dense, flat loaf that barely rose - my roommate asked if I was making a doorstop instead of bread. Anyone else learn the hard way that you can't rush yeast?

2 comments

2 Comments

mitchell.dakota10d ago

Oh man, you cut a sourdough bulk ferment by TWO hours? That is wild! Yeast is not something you can rush like that, it has its own timeline. I've been there with different recipes where I thought I could cheat the clock, but bread always wins in the end. Your roommate joking about a doorstop is brutal though, guess you learned the hard way like the rest of us.

cora_perez10d ago

And it's honestly the same with pretty much everything in life, you just can't force stuff to happen faster than it's ready to.