My first sourdough loaf last week vs my first attempt 3 years ago

I pulled a decent sourdough out of the oven last Thursday, and it actually had some spring to it. Three years ago my first loaf came out flat and hard as a rock, I swear you could have used it to fix a pothole. Back then I was guessing on hydration and using tap water with too much chlorine. Now I drop a buck fifty on filtered water and weigh everything in grams on a ten dollar scale from Target. The timeline from fail to win took me about 30 bakes, but I finally cracked the code. Has anyone else had a baking project that took way longer than expected to get right?

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margaretj403mo ago

My brother spent a whole summer trying to perfect a pie crust recipe from a 1950s cookbook. Turned out the butter temperature in the book was meant for a different era of kitchen before central air conditioning.

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ryanj602mo ago

Yeah but @margaretj40, that's kind of the point though, old houses were cold so you had to work harder for that flaky crust.

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