March 24, 2024 - 8:07am
Help with Sourdough
Hello all,
I’m new to sourdough so I don’t have any experience on what’s going right (or wrong). I baked my 2nd sourdough loaf yesterday and appear to have the exact same problem with rubbery/gummy texture - although crumb size on 2nd loaf was vastly improved compared to my first.
Is this a problem with bulk fermentation? The dough seems sticky throughout, despite using a 65% hydration recipe. I feel very lost on what I’m doing lol.
Any help appreciated. Thanks in advance.