That one Saturday the sourdough actually cooperated

I spent last Saturday baking 6 loaves of sourdough for a farmer's market and every single one came out perfect. Normally I get at least one dud with a flat ear or gummy crumb. I think it was because I let the starter peak at exactly 80 degrees and used filtered water instead of tap. Has anyone else had a day where everything just clicked with their dough?

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theawest3mo ago

I heard someone say once that water quality makes a bigger difference than people think, and your filtered water move might have been the secret. Was it just the water or did you do anything else different with your timing?

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kim_patel893mo ago

Wish I could credit the filtered water, but honestly my timing's only good for burning toast @theawest. Still probably helped.

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