I finally figured out why my sourdough was always dense

Kept getting these bricks instead of airy loaves until I realized I was adding the salt at the wrong time. Mixed it in with the starter and water instead of after the autolyse, and it was killing the gas production. Anyone else had the same issue with salt timing?

3 comments

3 Comments

brian30319d ago

Oh come on, "killing the gas production" sounds a bit dramatic. I've been baking sourdough for years and I've messed up salt timing plenty of times. Sometimes I forget it entirely and just sprinkle it on the final dough and it still turns out fine. The difference between adding salt early versus late is subtle at best, not the difference between a brick and a cloud. I think people get too caught up in these tiny technical details when really the main issue is usually just your starter not being active enough or your bulk ferment being too short.

tarak1719d ago

Adding salt too early" was my issue too... switched to waiting after autolyse and it made a big difference for me.

kellymurphy19d ago

Oh my friend Emily did THAT exact thing and her loaves were like hockey pucks for weeks!

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