My sourdough went from brick to beautiful in one week, here's what I changed

Honestly, last Tuesday I pulled a loaf out of the oven that could have doubled as a doorstop, it was so dense and flat after 4 failed attempts. I finally tried the advice from a baker in Austin who said to let my starter double in size before mixing, not just wait 6 hours on the counter. Has anyone else found that the starter's rise time matters way more than the recipe's exact feeding schedule?

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nelson.michael4d ago

The timing thing is real, but nobody talks about what happens when you over wait. If you let that starter double and then leave it another two hours, it starts to collapse back down and get all hoochy on top. That stuff is acidic and it will eat your gluten structure before the oven even sees it. So the real trick isn't just watching for the double, it's catching it at that exact peak moment, like right when the dome is still proud and tight. I've had more flat loaves from waiting 30 minutes too long than from not waiting long enough, if that makes any sense. Your mileage may vary, but a quick sniff test on the starter before you mix can tell you a lot. If it smells like nail polish remover, it's already past its best window.