Vent: Someone told me my sourdough starter was too wet and I fought them on it

A baker friend in Austin tasted my bread and said the crumb was gummy because my starter was at 100% hydration, and I should drop it to 80%. I switched after three dense loaves and the texture is way better now. Does anyone else run a drier starter, or was my friend just lucky?

3 comments

3 Comments

reesel501mo ago

Honestly that 100% hydration thing got my buddy too. He had the same gummy crumb until he went drier, like 75%. His loaves totally changed.

the_jennifer1mo ago

Yeah, that "gummy crumb" part is so real. I read a whole blog post about how too much water can weaken the gluten structure. It made a lot of sense for why the texture gets weird. Lower hydration definitely gives the dough more strength to hold up.

taylor121mo ago

Tbh I used to think more water always meant better bread. But that "weaker gluten structure" point from @the_jennifer really clicked for me. My last few loaves at a lower hydration came out way better.