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Sourdough Bread

Gummy sourdough

Discover Pinterest’s best ideas and inspiration for Gummy sourdough. Get inspired and try out new things.

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this sourdough loaf was actually a baking fail and gummy on the inside. But when you toast it you can’t tell lol

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If your sourdough loaf feels flat, gummy, or lacks that signature tang—chances are, your fermentation isn’t dialed in.

As a self-taught sourdough baker, mastering fermentation was the biggest game-changer for me. It’s not just about waiting for the dough to rise—fermentation is the engine of flavor, texture, and rise in sourdough bread.

Here’s what fermentation actually does to your dough:
• Breaks down gluten, making your b...

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A super quick trick to avoid underfermented sourdough! If you deal with gummy loaves, this should fix it #sourdough #bulkfermentation #sourdoughtipsandtricks #sourdoughbulkrise

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When I asked what you guys struggle with most, so many of you said bulk fermentation- and I get it! One of the biggest issues? Under-fermentation.

If your dough is showing these signs, it probably needs more time:
❌ No bubbles
❌ Not jiggly
❌ Dense, small, gummy, or heavy bread

There’s no exact time because fermentation depends on temperature. Here’s a rough guide to help:

🌡 80°F → ~5-6 hours
🌡 75°F → ~7-8 hours
🌡 70°F → ~12 hours
🌡 65°F...

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😳 I can confirm that bulk fermentation is the hardest sourdough step to master! You’re going to want to save this because getting it right will make or break your final bread results and nobody works this hard for poorly fermented dough that is flat, dense, and gummy. Bulk fermentation starts as soon as your starter is added into the dough and ends when you turn that big blob of dough out and shape it. ⏰ Factors that impact how long the bulk fermentation takes include: 1. Starter health...

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