Ever have one of those days where your dough decides it’s going on strike? I mixed a batch of sourdough last week, gave it a perfect proofing environment, and yet it sat there like it was glued to the counter. Any funny stories about dough moments turning sour?
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I feel you — my dough once did the same after a late-night mixing session. Maybe it just needed more time or a little warmth? Ever try using a proofing box?
I’ve had my dough stall before too, and sometimes all it needs is a little more warmth — if you can, try wrapping it in a cozy towel or using a heating pad on low. @mthompson404, have you ever tried changing up the water temperature? It can really make a difference.
I totally get that! Last weekend, I had a similar saga with my sourdough after going for a longer than planned proofing time; sometimes it just needs that extra nudge, or at least that’s what I tell myself.