A week of sourdough notes
I wanted to know what actually changes a loaf, so for one week I baked every day and changed one thing at a time. The kitchen was cold, the starter was sleepy, and the first loaf could have been used as a doorstop.
By the third day I stopped following the clock and started watching the dough. A dough that has risen by half and jiggles a little when you shake the bowl is ready, whatever the recipe says. Cold rooms need hours more than recipes admit.
- Day 1-2: dense crumb, too little time.
- Day 3-4: a warmer spot near the oven, much better rise.
- Day 5-7: a longer fridge rest and a hotter pot gave the best crust.
The biggest change was the least glamorous one: a kitchen scale instead of cups. Every loaf after that was within a few percent of the last.