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My sourdough got a harsh review that fixed my crumb texture
My neighbor took one bite of my loaf and said 'it's chewy like a tire', which stung but made me realize I was skipping the autolyse step every time. After I started resting the dough for 30 minutes before adding the starter, the crumb opened up completely. Has anyone else gotten feedback that turned out to be the exact fix you needed?
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the_max20d ago
Wow, I heard that autolyse trick on a baking podcast the other day!
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