Making sourdough can be an incredibly rewarding experience, but it’s easy to get tripped up by a few common pitfalls.
To help you enjoy your artisan baking journey and perhaps even avoid a few disasters along the way, here’s a light-hearted guide on what to look out for and avoid when making sourdough:
Neglect your starter
Your sourdough starter is like having a pet; it needs attention and nurturing! and forgetting to feed it regularly can turn it into a sad, unresponsive blob. Make sure you remember to nurture it, or you might end up with a flat loaf that tastes like disappointment.
Skip the autolypse
Autolyse might sound fancy, but it’s just a time-honoured step where you let the flour and water mingle before adding salt and starter. Skipping this step can lead to a tough dough that doesn’t rise properly. Give those ingredients a chance to unite and appreciate each other!
Use cold water
When mixing your sourdough, using ice-cold water is a big no-no. Cold water slows down fermentation and can leave you with a sluggish loaf. Room temperature or slightly warm water is your best friend here, sparking that lively fermentation we all love.
Rush the fermentation
In the world of sourdough, patience is truly a virtue. Trying to speed up fermentation by cranking up the heat might backfire and result in a sour (and not in a good way) loaf. Allow the dough to rise at its own leisurely pace for the best flavour and texture.
Overmix or under mix
Finding the right balance when mixing your dough is key. Overmixing can lead to tough bread, while undermixing could leave you with a sticky mess. Aim for a happy medium, where the dough is well combined but still retains some elasticity.
Neglect bench rest
After shaping your dough, giving it a good bench rest is crucial. Skipping this step can lead to less-than-ideal structure. Let that dough relax for a bit—show it some love before it goes into the oven!
Using the wrong flour
Not all flours are created equal! Using low-protein flour for sourdough can leave you with a weak structure and an unremarkable loaf. Invest in some good bread flour, and you’ll thank yourself later.
Ignoring the temperature
Baking sourdough at the wrong temperature can can completely ruin your masterpiece. Make sure your oven is preheated to an accurate temperature before you pop your dough in to bake. An oven thermometer can be a total game-changer to ensure consistent results.
Cutting the bread too soon
The temptation is real but resist the urge to slice into your sourdough straight after it comes out of the oven. Let it cool for at least an hour to ensure that it finishes baking inside and retains that tasty crust you worked so hard for.
Forgetting to embrace mistakes
Finally, remember that not every loaf will be Instagram-worthy, and that’s okay! Baking is a journey, and learning from your mistake’s is part of the experience. Embrace the process, and don’t be afraid to experiment to find your perfect recipe and method!
Forget to bake your sourdough with Food Paper
If you are going for a truly sustainable baking approach, Food Paper is the way forward. Not only can you be assured its sourced sustainably from high-quality fast-growing woods which are maintained to strict regulations, it’s also completely recyclable siliconised baking paper and can be thrown in the recycle bin once used a few times.
Remember, while mistakes are part of the journey, avoiding these common pitfalls can help you create a glorious sourdough that’s as delightful as the experience itself.
Contact us to try a sample ream of Food Paper for your baking business at [email protected] or if you need some guidance on finding the right paper for a specific application contact the Linwood Raker team.
