Loading…
0
PSA: a judge at the county fair told me my sourdough was 20 seconds overproofed, and now I time it with a stopwatch
I brought my best loaf to the Boone County fair 3 weeks ago and the judge poked it and said it spread 20 seconds too long in the proof box, which I thought was nuts. Started setting a timer for my bulk ferment after that and my crumb went from tight and gummy to open in like 4 bakes. Anyone else get torn apart by a fair judge and actually learn something from it?
1 comments
Log in to join the discussion
Log In1 Comment
patp7920d ago
Timing bulk with a timer saved my crumb too.
2