PSA: I was wrong about letting my sourdough starter get super bubbly before baking.

For years I'd wait until it was foamy and floating, which took hours. A baker in my class said to just look for a 50% rise and a few bubbles, which cuts the time in half and gives a more consistent crumb. Anyone else make this switch?

3 comments

3 Comments

allen.william2mo ago

Oh wow, that's a game changer. I've been overproofing mine for ages then. Gonna try the 50% rise method next time.

jordant692mo ago

But what if a 50% rise just leaves you with dense bread? How do you even measure that halfway point right every single time? Seems like chasing one strict rule ignores how different kitchens and flours can act. Maybe overproofing is bad, but isn't underproofing just as much of a problem?

rivera.simon2mo ago

I read somewhere that a good way to check is to use a small scrap of dough in a glass of water. When it floats, it's usually proofed enough for a good crumb. It's not perfect for every flour or temperature, but it's a better guide than just guessing at a 50% rise. And you're right, underproofing is just as bad, you get that tight, gummy texture nobody wants.