Fixing dense loaves, sluggish starters, and everything in between.
Heat can turn a five-hour bulk ferment into a two-hour sprint. Learn to read the dough instead of the clock, mix with cold water, cut your starter percentage, and use fridge retards to bake great sourdough all summer.
A flat, dense loaf almost always comes down to a handful of fixable causes. Here is how to diagnose and rescue a sourdough that will not rise.
