SourDONT 😭

Baking sourdough bread can be incredibly rewarding, but also challenging—especially when it comes to proofing. From my personal experience, underproofing your dough often results in dense, heavy bread that doesn't rise well during baking. It can feel disheartening, like I "literally died inside" when seeing that my sourdough didn’t develop the airy texture I aimed for. One thing I’ve learned is that timing and environment are crucial. Temperature plays a significant role; if your kitchen is too cold, fermentation slows, so the dough needs more time to reach full proof. I suggest using a warm spot around 75°F (24°C) and extending proofing times if needed. Also, yes, even measuring oven temperature accurately matters, as highlighted in the OCR content referencing oven temperatures—baking at inconsistent temperatures can affect the crumb. Another tip is to observe the dough's surface rather than relying solely on the clock. When your sourdough passes the "poke test"—where a gentle press springs back slowly—that's a good signal that it’s properly proofed. Mistakes like underproofing happen to everyone, but with patience and practice, I improved my baking outcomes significantly. Embracing these fails as part of the sourdough journey is key. In the end, each loaf teaches you something new and brings you closer to that perfect crust and open crumb structure.