I usually have this sourdough pretty well mastered, but the starter wasn't refreshed and i used it anyways. The starter bubbled overnight with new flour and water, and then I added more flour, salt and diastatic malt powder. 5 hours later, the dough isn't risen the way I'm used to seeing it. I gave it a few turns and it has nice texture and some bubbles, but no real lift. What to do?
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
Crack Eggs on Curried, Stewy Lentils
Out of Vanilla Extract? This Substitute is Probably in Your Kitchen
$50 and Under Wonders
A Comforting, Cheesy Meal Perfect for One
Why Roast Chicken is the Gift That Keeps on Giving
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)