Update: a guy at the farmers market in Dayton told me my sourdough was underproofed, and he was right

Sean Jackson · 2026-10-25T09:20:03.692158+00:00

I had been baking two loaves a week for about 8 months and thought I had it dialed in. Then a baker from a table two spots down at the Dayton farmers market poked at my crumb and just said, "this is tight because you're pulling it too early, give it another hour in the basket." I was a little heated at first, honestly. But I tried it the next Sunday, let the dough sit an extra hour at 72 degrees, and the holes opened up like nothing I'd made before. The weird part is I had been blaming my starter for weeks and even bought a new jar to feed it in. Turns out the starter was fine the whole time, I was just rushing the bulk. My kitchen runs cool so the clock on the recipe was never going to match my house. Curious what temp you all proof at and how much extra time you tack on in winter?

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Update: a guy at the farmers market in Dayton told me my sourdough was underproofed, and he was right | Bakers - Babble Community