Finally got the sourdough crumb right after 14 tries over 3 weeks

My starter finally cooperated last Thursday and I pulled a loaf with an open, airy crumb that actually held its shape when I sliced it. Every attempt before that came out dense and gummy, like a brick with flavor. I switched to a cold proof in the fridge for 18 hours and that made all the difference. My kitchen counter is covered in flour dust and failed batches, but this one made me do a little dance. Any of you find a specific timing or temperature that cracked your sourdough struggles?

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james_torres18d ago

Got a buddy who went through the exact same thing about a year ago. He must have baked like 20 loaves that all came out like hockey pucks, and I swear he was ready to quit. Then he started reading about how the dough temp matters more than the room temp, so he got a cheap thermometer and started checking the dough itself before proofing. Turns out his kitchen was way warmer than he thought, so his dough was overproofing and collapsing. He switched to a shorter room proof then a cold fridge proof too, and the first loaf he pulled out had those big airy holes you see in photos. He texted me a picture at like 9pm with the caption "I did it" and I honestly thought he was talking about fixing his car or something. That cold proof really is the secret for a lot of people, and I've tried his bread since, it's night and day compared to his early stuff.