Loading…
32
Unpopular opinion: scoring a 92 on my first sourdough loaf was a bad thing
My starter finally worked after 3 weeks and I pulled a loaf that hit 92 degrees internal, and everyone in my local baking group told me to chase that number on every bake. Now I'm so locked into temp checks that I stopped reading the dough by feel, and my last two loaves came out tight and gummy. Anyone else ditch the thermometer and go back to poking the dough with a finger?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.