I just figured out why my sourdough was always flat

For the past six months, my loaves came out dense and never had a good rise. I was following a recipe from a book to the letter. Then last week, I saw a baker on a video feed their starter right before mixing, and they said the float test was key. I tried it and my starter just sank. I was using it way too late, when it was already falling. Started using it at its peak and my last two bakes have been totally different, with a real open crumb. Has anyone else had a starter timing issue that messed things up?

2 comments

2 Comments

hollyramirez15d ago

Start watching your starter like a hawk for a few days to learn its peak timing. Mine hits the sweet spot about 4 hours after feeding in a warm kitchen, but that changes with temperature. A spoonful dropped in water that floats is your green light, and the moment it starts to dome and fall back, you've missed the window. Keep a little notebook or just notes on your phone to track the hours so you can nail that schedule every time.

adams.henry15d ago

Wait, does the float test ever lie? I had a starter that floated but still made bricks, maybe my water's too cold or something.