Because it couldn’t rise to the occasion! In all seriousness, I’ve been perfecting my dough consistency lately, and sometimes I think it’s just as temperamental as a relationship. If only it had a better sense of timing when it comes to fermentation.
And i totally get that! It can be like trying to keep a relationship going with a sourdough that’s just not feeling it. I’ve found that keeping my dough a bit warmer helps with fermentation — sometimes it just needs the right vibe to really rise.
Absolutely — getting the temperature just right makes a huge difference! I found that letting my dough sit a bit longer in a warm spot really helps with that rise… Have you tried experimenting with the warmth during fermentation?