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yet another failed sourdough... i made the dough that I've fermented for a couple days and it πΊπ΄π¬π³π³π¬π« πΊπΆπΌπΉ, but when i baked it; π°π» πΎπ¨πΊπ΅'π» πΊπΆπΌπΉ. I did put it in the fridge for two nights to slow the yeast, it rises fast in a day and i don't wanna deal with a dough overflow. I'm thinking thats my problem because I'm not letting the lactic bacteria(i think thats what it's called.) fully infest the dough. Idk, If anyone wants to give me pointers feel free!Β i am so annoyed over this lol!
Also sorry for the messy counter, my entire family has ADHD and cleaning is a nightmare from hell itself.
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Erah Mar
Aw, bummer it's not sour enough (it still looks delicious, though).
οΈ
I don't know what to do, except make a bunch of discard baking, so that the oldest of the started gets aged the most? But you're probably already doing that, so a silly suggestion, I guess?
Regardless, I hope you find a solution that you can implement so you can have bread to enjoy.