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My sourdough split in half after 9 hours of proofing, was it the flour or the fridge?
I followed the same recipe I've used 40 times but left it in the fridge overnight and it turned into a sticky mess that tore apart when I scored it, so should I blame the 12-degree temp swing in my kitchen or the new bag of bread flour I grabbed at the grocery store in Tulsa last Tuesday, and has anyone else dealt with this?
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sean_park824d ago
Yeah, cold fridge proofing always makes my dough stickier, I just add less water next time.
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