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My sourdough cracked like a desert and I still served it anyway
At a potluck last Saturday in Austin, I pulled my loaf out of the oven and the top split into this wild canyon pattern, looked like a total fail after 2 days of proofing. Instead of hiding it, I sliced it up and told everyone it was 'artisan character' before anyone could ask. Turned out the crumb was perfect inside, people actually asked for the recipe, and one guy said the crack made it look bakery-level. Has anyone else had a crust disaster that ended up being a secret win?
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webb.xena1mo ago
My first sourdough attempt looked like a rock that fell off a cliff and landed face down. I told my neighbors it was a "rustic boule" and prayed they wouldn't look too close. They ate the whole thing with butter and jam and asked when I was making another one. I just nodded and smiled like I knew what I was doing the whole time. Still can't get a pretty score line but at least the taste is there.
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