Had a perfect sourdough week, then three straight failures

Last Tuesday I nailed it. Loaf had that open crumb, crispy crust, everything. Got a 9/10 from a guy at the farmer's market. But then Wednesday through Friday? Total disaster. My starter just stopped rising, dough turned into soup twice. I think my kitchen temp changed cause the weather shifted. Anyone else have a random streak of bad bakes after a killer one?

2 comments

2 Comments

jenny_sullivan975d ago

@sullivan.piper actually blamed the starter instead of the weather? Bold move for someone who burns toast weekly.

sullivan.piper6d ago

Blame your starter, not the weather. The kitchen temp excuse is a cop out. You probably got complacent after that 9/10 and stopped paying attention to your feeding schedule. I've had weeks where my starter doubled in three hours and weeks where it barely moved - the difference was hydration and feeding time, not whether my thermostat said 70 or 72. Check your flour brand too, sometimes a new bag acts different. Way too many bakers blame outside factors instead of their own process.