Sourdough too liquif after proofing at room temp
Hello there, im new st sourdough and this is my second attempt. It was PERFECT, i proofed it in the fridge overnight and decided to let it proof at room temperature as well, when i got it put of the banneton it was way too liquid. Im pretty sure its because if the proofing at room temp. But what do i do now? I really do not want to throw it away.
Hello there, im new st sourdough and this is my second attempt. It was PERFECT, i proofed it in the fridge overnight and decided to let it proof at room temperature as well, when i got it put of the banneton it was way too liquid. Im pretty sure its because if the proofing at room temp. But what do i do now? I really do not want to throw it away.