Just realized I was overproofing my sourdough for months

I kept getting flat loaves with no oven spring, and I thought my starter was weak. Then I watched a baker at a shop in Portland time her bulk ferment by feel instead of the clock, and it clicked that I was letting mine go way too long. Has anyone else had to unlearn the "double in size" rule for proofing?

2 comments

2 Comments

matthew_morgan15d agoMost Upvoted

Messed with my fermentation temperature more than the clock.

skylershah15d ago

Oh man, @matthew_morgan, I used to be so loose with temps but you've totally got me rethinking it.