I was cruising around YouTube and found a video about "flat" sourdough bread. I have found that sometimes my bread has lift, but just tastes dense. I learned from this video that one should always use sourdough when it is at maximum lift and has very "webby" interior texture. This makes sense and two batches of bread in, I've had better results. Makes sense now to make a levain that is at prime life point before doing bread dough.
I’ve often said that you should advance your starter, your levain, your dough, your proofing.. in the 80 percent and building of each said step. I personally think too many people try to nail the 100 percent peak mark, it just sets you up for uncertainties… to control that, adjust your feeding ratios, water temp, ambient temp, proofing temps, etc..
This of course is just my opinion, certainly not a rule, but when you are selling them, you can not sell an over proofed or an under proofed loaf.
Last edited by Richard Chrz; February 6, 2024, 07:44 PM.
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