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My sourdough starter taught me patience after 9 failed loaves
Last month my neighbor stopped by while I was tossing another brick of a loaf in the trash. She asked what I was feeding the starter and I told her my usual routine. She laughed and said I was overworking the dough, that I needed to let it rest longer in the fridge overnight. I tried her method with the next batch, just two days ago, and it came out with actual holes and a chewy crust. It hit me that I'd been fighting the process instead of listening to the timing. Has anyone else had a simple tip from a friend change their whole baking game?
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