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Took me 3 weeks to figure out why my sourdough kept sticking to the banneton
I kept adding more flour to the proofing basket but it turned out I was just using way too much water in the dough, and switching to a 70% hydration loaf in my Tulsa kitchen fixed it in one bake. Anyone else fight a problem for weeks only to find the answer was something totally basic?
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noah_knight9d ago
My buddy spent a month chasing this exact thing and it turned out his kitchen scale was off by 15 grams. He felt pretty dumb when a five dollar battery fixed it.
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