Sourdough Bread Troubleshooting 🫣 #shorts #sourdough #sourdoughbread

Help! Sourdough Bread Baker: what did I do wrong here?

[simplyhealthwithmarissa]

Sourdough Bread Bakers: Help me out! Why was the dough not holding its shape?

[x-isleyt]

1. working with too hydration as a beginner, lower the hydration OR use wheat flour for more structure until you have the principles down

2. not enough coil folds during bulk fermentation

3. lack of gluten from under kneeding, it'll take about 20 mins of high speed stand mixing to develop enough gluten (gluten is what is used to fuel the yeast and develop structure)

4. Overall lack of experience, as you get better at the dozens of steps necessary to make sourdough you will get better and the little adjustments will come together to help prevent things like soupy dough.

5. tip: if this happens again just keep flouring in abundance until you get structure just from decreasing the hydration, and next time just start at a lower hydration

6. tip 2: make sure you're using high quality bread flour ideally 13.8+% IT MATTERS.

good luck!