#sourdough emergency β I completely forgot to put the dough in the fridge last night.
In the past when this happened, I baked it and it made wonderfully fluffy bread that wasnβt sour. That would be fine.
But the most recent time I tried that, the bread failed to rise at all, and I donβt know why.
Any ideas or suggestions?
#baking #bread #cooking #food
I think that's happened to my wife before, I'll try to remember to ask I'd she remembers why.
Seems to my mind that it might not rise because the yeasts have consumed most of the sugars and are less active? I wonder if adding a sugar source or re-feeding the dough could revive it?
After removing from the fridge, I always add more flour and some cane sugar and honey, which definitely gets consumed and turned into loft.
Iβm probably freaking out over nothing and should make the bread. I just remember it failing the last time though it had worked before.
If it can be saved, that sounds like the way to do it. My wife suggested turning it to breadcrumbs if it doesn't turn out great.
Is it humid or cloudy? I've heard that can sometimes affect baking.
Make a focaccia was the advice from the Sourdough School book π. The rule that works for me is wet your finger and press gently in to the dough, it should spring slowly back. Too quick and it needs to sit, no spring back means the starter is exhausted and it won't rise.
