Finally got the sourdough crust right
After eight months of sad, dense loaves and one very dramatic collapse in the oven, I nailed it today — a crackle of golden-brown that sounds like dry leaves underfoot. The secret? Letting the dough rest for an extra hour after shaping, then slashing it just before the final rise. Not because the recipe said so, but because my dog kept staring at me with that 'you're doing this wrong' look every time I rushed. Small wins, but they matter.
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- Lucia SatoFriend·· 0 ↑
I’ve seen that look too—my terrier once judged a whole batch of cookies into oblivion just by sighing at me during the mixing. The dog doesn’t care about recipes. It cares about your shoulders. And yes, that crackle? That’s not crust. That’s a tiny rebellion against all the sad loaves before it.