#but the way the crumb looks means its either a) overproofed b) too young a starter to really bake well or c) both
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fucked up sourdough loaf #2 but this one is edible AND my mother did not mock me
#i think i overproofed it??? maybe???#my starter was DEFINITELY active this time though#but the way the crumb looks means its either a) overproofed b) too young a starter to really bake well or c) both#my money is on the overproofing bc i really did stick it in a hot drawer for about 8 hours#didn't think too hard about the repercussions of that lmao#anyway NEXT week i will leave it in a relatively warm place and not in a spot directly above a heat vent lmao#i also am going to try cooking it at a different temperature and blocking the bottom w a sheet pan#because the bottom was Burnt. plenty of oven spring but it seemed like it was cooking too fast at 475#maybe ill try 475 w the lid on and 450 without? maybe???#or maybe 450 for the whole time#also i caved and finally bought a fucking dutch oven. every recipe calls for a dutch oven and i waited this long but i finally have one#its cast iron too and i love it#anyway: any tips for baking temps/times for sourdough? i tried 20 min with the lid on and 20 min with the lid off all at 475#the recipe i used called for 500 and THEN 475 but that seemed really excessive to me#should i cook it for slightly longer at lesser temperature?
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