Just realized I was overproofing my sourdough for months

I kept getting flat loaves with no oven spring, and I thought my starter was weak. Then I watched a baker at a shop in Portland time her bulk ferment by feel instead of the clock, and it clicked that I was letting mine go way too long. Has anyone else had to unlearn the "double in size" rule for proofing?

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matthew_morgan6mo ago

Messed with my fermentation temperature more than the clock.

3

skylershah6mo ago

Oh man, @matthew_morgan, I used to be so loose with temps but you've totally got me rethinking it.

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