Pro tip: My neighbor said 'sourdough is just flour, water, and patience' when I asked about her starter.

I've been rushing my bulk ferment for months. Anyone else have a simple rule that changed their whole process?

3 comments

3 Comments

victor_davis172mo ago

Tell me exactly how long you let your dough rise now.

singh.wren2mo ago

Tell me exactly" sounds like you're about to audit my kitchen, victor_davis17. I let it rise until it looks right, which is never the same amount of time. My apartment is either a freezer or a swamp, so the clock is useless. You gotta just poke it and see if it's ready.

the_beth23h ago

Damn. "Either a freezer or a swamp." That hit way too close to home. My place is the same. One week I need a jacket inside, next week I'm sweating just sitting still. You can't trust the clock when your oven is a liar and your counter is basically a climate change simulation. Poking the dough is the only honest test. I respect that.