Post by @ladyloaves

3 Mistakes I Made When First Making Sourdough! My first few loaves still turned out so good. I still think the most important factor is having a strong, active starter. Starter Peak • Use your starter at or right before it peaks for the best rise, when yeast activity and gluten strength are at their max. Bulk Fermentation • Overdoing bulk fermentation at room temp weakens gluten more than it adds flavor. Most of that deep, tangy taste actually builds during cold proofing. Cooling Bread • Bread keeps cooking after it’s out of the oven, so waiting until it’s fully cooled prevents a dense, gummy crumb. #sourdough #sourdoughbeginner #sourdoughbread #sourdoughtok #breadtok