I just baked my 100th loaf of sourdough... and it was perfect

I started my starter, Gary, about eight months ago after my first few loaves were total bricks. I kept a little notebook to track each try, and yesterday was number 100. The crust was this deep brown, the crumb was open and soft... it just looked like the pictures for once. It felt like a real turning point after so many dense, gummy fails. Has anyone else hit a baking number that felt like a big deal?

3 comments

3 Comments

morgan_king362d ago

Totally get what you mean about the number not mattering. I stopped counting my pizza dough tries after like the tenth one that stuck to the peel and made a mess. The one that finally worked just happened on a random Tuesday when I was barely paying attention.

wyatt1352d ago

Congrats on the loaf, but honestly, counting to 100 feels like missing the point. The real win is just making good bread when you want it, not hitting some made up number in a notebook. That perfect loaf could have been number 87 or 112, and you would have learned the same thing. Focusing on the tally turns a nice hobby into a chore you have to complete.

leo_black762d ago

So what was the one thing you did differently for loaf 100 that you think finally made it click? Was it the room temp, or did you just handle the dough differently?

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