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Shoutout to the 3 day stretch where every single loaf came out perfect
Last Tuesday through Thursday I baked nine loaves of sourdough and every one of them had a open crumb and a crust that actually sang when it came out of the oven. I did the same thing I always do, same starter, same 72 degree kitchen in my apartment in Boise, so I have no idea why that batch worked and the one the weekend before gave me four bricks. Has anyone figured out if it is barometric pressure or just dumb luck, because I am scared to bake again and ruin the streak.
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