Day: March 5, 2026

Sourdough Cold Proof: How Long in the Fridge is Too Long?

Cold proofing in the fridge is one of the best techniques for managing your sourdough schedule—but there’s a limit. Most sourdough can cold proof for 12–16 hours safely. Beyond 48 hours, fermentation continues slowly and you risk overproofing, even in the cold. The exact timing depends on your fridge temperature, starter strength, and dough hydration. […]

Bulk Fermentation vs. Proofing: What’s the Difference?

Many bakers confuse bulk fermentation and final proofing, thinking they’re the same thing. They’re not. Bulk fermentation is the first long rest where dough develops gluten and flavor (usually 4–6 hours). Final proofing is the second, shorter rest after shaping (usually 2–4 hours or overnight cold). Each stage serves a different purpose. Skipping or rushing […]

Why Is My Sourdough Gummy? The Underproofing & Baking Guide

A gummy, dense sourdough is frustrating, but it’s also fixable. Gumminess usually comes from two main culprits: underproofing your dough or not baking long enough. Underproofed bread hasn’t fully fermented, leaving the crumb wet and starchy. Underbaked bread hasn’t set its structure internally. Both create that unpleasant, wet texture that sticks to your teeth. The […]