#sourdough emergency — I completely forgot to put the dough in the fridge last night.
In the past when this happened, I baked it and it made wonderfully fluffy bread that wasn’t sour. That would be fine.
But the most recent time I tried that, the bread failed to rise at all, and I don’t know why.
Any ideas or suggestions?
#baking #bread #cooking #food
I think that's happened to my wife before, I'll try to remember to ask I'd she remembers why.
Seems to my mind that it might not rise because the yeasts have consumed most of the sugars and are less active? I wonder if adding a sugar source or re-feeding the dough could revive it?
After removing from the fridge, I always add more flour and some cane sugar and honey, which definitely gets consumed and turned into loft.
I’m probably freaking out over nothing and should make the bread. I just remember it failing the last time though it had worked before.
If it can be saved, that sounds like the way to do it. My wife suggested turning it to breadcrumbs if it doesn't turn out great.
Is it humid or cloudy? I've heard that can sometimes affect baking.
It is today, but I can’t remember what it was like the day it failed.
To me heat has seemed much more a factor, and I think I have a solution to help me with that.
(not that I should care, I'm diabetic and don't even eat bread lol)
Make a focaccia was the advice from the Sourdough School book 😂. The rule that works for me is wet your finger and press gently in to the dough, it should spring slowly back. Too quick and it needs to sit, no spring back means the starter is exhausted and it won't rise.
I’m not sure you can rescue it. I would just bake it and most likely it will be over proofed bread, which is not bad turned into toast or croutons.
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