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That bakery expo in Portland showed me my starter was too wet this whole time
I went to that big baking trade show at the convention center last month, and a guy from a sourdough spot in Seattle grabbed my hands and said "feel how tight that dough is, yours is basically soup." Got back home, cut my hydration from 78% down to 68%, and my loaves finally hold their shape in the oven. No more frisbee flatbreads. Has anyone else had one of those demos where you realize a core habit was off for years? What ratio worked best for you after making that switch?
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fiona9851mo ago
Honestly that's exactly how I feel about watching people knead dough in person for the first time, you can watch a hundred videos but the feel of it just clicks differently. It's wild how one small fix like hydration can change everything, same way I figured out my cast iron needed way more preheating than any recipe said. Once you see the difference it's hard to go back to your old way, even if it feels like you wasted years being stubborn about it.
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