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A retired baker at my farmers market booth said my sourdough was underproofed and honestly it changed my whole schedule
I was selling at the Des Moines farmers market back in June and this older guy who ran a bakery for 30 years kept circling my table, then finally leaned in and said my crumb was tight because I was rushing the bulk. I started giving my dough 2 extra hours at 68 degrees in my kitchen instead of pushing it out the door by 6am, and the oven spring on the next 3 bakes was completely different. Anyone else had a stranger at a market give them a critique that actually stuck?
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wadeyoung27d ago
Giving dough "2 extra hours at 68 degrees" instead of rushing out by 6am sounds like the advice I keep ignoring while my bread comes out flat every time.
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elizabethwhite27d ago
@wadeyoung 68 degrees is too warm and would overproof mine every time.
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