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My bakery internship in Boston taught me that letting sourdough overproof is sometimes the right move, which goes against everything I was told.
After a batch of loaves I accidentally left for 18 hours at the bakery turned out with a flavor and crumb we couldn't replicate on schedule, I now intentionally push my home ferments way past the standard window. Anyone else find that a 'fail' time actually gave you a better result?
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