gummy sourdough

“Wait — is the middle supposed to look like that?” My mother-in-law asked it right at her own birthday table, fork hovering over the slice I’d just set in front of her, and that single sentence told me everything I needed to know before I even looked down myself. The crust had cracked open with … Read more

205 to 210°F — that’s the internal temperature a properly baked sourdough loaf needs to clear before the crumb can actually set. The first time I measured a loaf that had turned out gummy on me, mine had barely cracked 185°F, and the interior showed it: pale, wet, and clinging to my bread knife like … Read more