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Warning: My whole sourdough starter approach changed after a disaster at the Portland farmers market.
I brought a loaf I thought was perfect, only to have the center collapse into a gummy mess when a customer cut into it, which made me realize my proofing time in a cool kitchen was way off.
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ruby65918m agoTop Commenter
oof, that gummy collapse is the worst. cold kitchens are brutal, you gotta add like 2-3 hours to your usual proof time, easy. poke test is your best friend now.
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