Blew through 20 pounds of flour last month testing one recipe

I got obsessed with perfecting a sourdough discard cookie recipe back in February. My kitchen looked like a flour bomb went off every weekend for four weeks straight. Turns out the trick was letting the dough rest for exactly 45 minutes in the fridge (not 30 or 60). Has anyone else gone on a baking bender like that where you just refuse to give up on one thing?

2 comments

2 Comments

paul3307d ago

Same thing happened to me but with bagels last summer. Must have killed 15 pounds of bread flour before I got that chewy crust right. The water temp was my holy grail moment too high and they came out like rocks, too low and they were doughy messes. Got to the point where my neighbors were hiding from me because I kept dropping off experimental batches.

young.emma7d ago

Three batches of sourdough starters in one week before I figured out my kitchen was too cold for them to rise right. I was that person shoving bowls into the microwave with a cup of hot water next to them like some kind of mad scientist.