I've been baking sourdough mini loaves for a while, and one common issue I faced was overproofing. When the dough rises too much, it loses structure and can collapse, resulting in wonky or deflated loaves. To prevent this, it’s important to watch the dough closely during proofing stages. I usually perform the poke test—if the indentation springs back slowly and partially, the dough is ready; if it springs back quickly, it needs more time; if it doesn’t spring back at all, it’s likely overproofed. Another tip is to control the fermentation environment—temperature significantly affects proofing speed. Cooler temperatures slow fermentation, which can give you more flexibility to avoid overproofing. I also gently handle the dough during shaping to preserve its gas bubbles, leading to better oven spring. If you find your sourdough mini loaves have gone wrong, salvage attempts can include baking them immediately to avoid further collapse or using the bread for recipes like croutons or breadcrumbs if the texture isn’t ideal. Learning from each batch and adjusting proofing times has greatly improved my sourdough outcomes. Using hashtags like #sourdoughtok or #breadtok on social platforms can connect you with a community sharing similar experiences and innovative tips. Keep experimenting and be patient—sourdough baking is as much an art as a science!