These are 7 common sourdough mistakes that you can identify by looking at your bread's crumb.
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Slight overfermentation: The dough is flatter than usual. The pockets of air are quite small.
Overfermentation: You fermented your dough for too long. The gluten starts to break down. The dough will start to stick to your hands and/or banneton.
General flatness: Probably a lack of dough strength and/or you fermented for too long
Baked too hot: You have large pockets of air towards the top. The crust sealed too quickly.
Baked with too little steam: Similar to baked too hot.
Underfermented: This is also known as fool's crumb. Your gluten hasn't broken down. The dough is still quite stiff.
Chapters:
0:00 Intro
0:10 Slight overfermentation
1:47 Severely overfermented
3:54 Underfermented
4:50 No dough strength
6:35 Bake too hot
7:59 Too little steam
8:56 Underbaked
#sourdough #bread
