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Took me 3 tries to figure out why my sourdough was deflating every time
I kept losing all my rise after scoring and it turned out my bench knife had a tiny burr I never noticed. I spent 4 evenings testing hydration, temperatures, even different flours before I grabbed a magnifying glass and saw the nick. Has anyone else had a tool issue that set them back for days?
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rodriguez.diana16d ago
Hard disagree honestly. Tools are tools, you gotta know your dough. Spent a year baking sourdough with a rusty razor blade and never had that problem. Dough deflates because your gluten structure is weak or your proofing is off, not because your knife has a tiny nick. Check your fermentation times first. I bet if you focus on shaping technique over magnifying glasses you'd save those 4 evenings.
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