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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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rileybarnes5mo ago
Totally get that feeling of a happy accident. Some of my best bakes came from forgetting a dough in the fridge for days. It's cool how the rules aren't always set in stone.
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karen4055mo ago
Sounds like you just got lucky.
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milarodriguez4mo ago
Oh man, @karen405 you might be right but I think luck is just part of the whole messy process sometimes! I remember once I was trying to make a sourdough and I forgot to feed my starter for like a week. It looked dead, smelled like nail polish remover, and I almost threw it out. But I just tossed half of it and fed it anyway, and somehow that loaf turned out amazing with the best tang ever. So yeah maybe luck was involved, but also maybe the starter just needed a weird vacation to get its act together.
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