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.

3 comments

3 Comments

robinp8926d agoMost Upvoted

Honestly, the poke test never clicked for me. I just watch for the dough to look puffy and jiggly.

alicer5326d ago

Doubt it's just about adding hours like a math problem. That gummy mess could come from weak flour or bad shaping too. Maybe the poke test is oversold as a fix.

ruby65926d ago

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.