All, I have a sourdough starter that I made a while back and for the most part I have had excellent results making bread using it. However, every now and again, I have a weird result.
The dough seems to knead OK in the mixer, but after the fermentation stage it seems to lose all its texture. It takes a while to ferment, and I do sometimes retard it in the fridge because the timing is off, so I wait until the morning to shape and finally bake.
When the texture is off, it resembles shortcrust pastry (with bubbles!) not bread dough. It is almost as if the gluten hasn't formed fully.
Does anyone have any ideas why that might be the case?
Thanks in advance
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!