My first sourdough loaf came out like a hockey puck last Tuesday

I followed the recipe to the letter but forgot to feed my starter for three days before baking. The crust was rock hard and the inside was basically raw dough. Has anyone else had a starter go dormant on them like that?

2 comments

2 Comments

river1901mo ago

Gotta disagree a bit here. A hungry starter that's gone three days without feeding will definitely be sluggish, but it won't go fully dormant in that time unless your kitchen is freezing cold. The rock hard crust and raw inside sounds more like your oven temp was off or you didn't bake it long enough to let the interior set.

anna_hill1mo ago

Putting my starter in a warm spot near the oven while it was preheating helped wake it up faster. That plus an extra long bulk ferment fixed the dense texture for me.