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[with-a-fork-in-my-hand]

Hello Hello.

Bread again. I decided to make some focaccia yesterday. Everything was going well until… it turned into flatbread/pizza crust. For reference, I used this recipe: https://amybakesbread.com/sourdough-discard-focaccia-bread/.

This was my second attempt at making it. The first attempt came out golden, fluffy, and crispy simultaneously. It was actually the perfect first attempt. As I said previously, the next attempt came out like flat bread. It didn't rise as well. But it make an excellent flat bread and me and the little ones still ate it. So, I can say it was an excellent pivot. I think later in the week, I will be attempting again. I am still adjusting to using a scale, so there is a cool learning curve. "Baking is a science." Is something I must remind myself after a while, which in all honestly it just reminds me of when I would try to come up with many creations as a kid. I felt like a scientist. It might turn out right one time but not the other. All we can do in the end is try again. Like Aaliyah said. "If at first you don't succeed, then dust yourself off and try again."

[with-a-fork-in-my-hand]

My failed first attempt at sourdough.

For two days, I worked hard to create what I thought would be the perfect sourdough. I measured the amounts of flour, sourdough starter, and water. Made sure the dough was shaggy, turned and folded it every hour, and then cold-proofed it overnight. popped it in the oven, and voila. A dense no rise and baldheaded under-cooked mess. The crust was okay. Here's where I messed up;

I didn't do my "meis en plas". That is where I first messed up. I got excited, I tell you.

I didn't read the instructions to understand what to do. Slap and folds would have been better.

I forgot the salt.... It helps slow the process of fermentation

I saw that my dough did not rise during the process; it somewhat spread out but did not grow upward.

This is part of the learning curve. I'll try again tomorrow, and maybe on Sunday we will have better results. I'll do more research and message somebody in the sourdough Reddit forum. Buy more and better flour. My failure is a learning lesson. But I valued the work and time just to try something new. Not to mention being covered in flour.

[with-a-fork-in-my-hand]

Introduction

Welcome to my blog. I have been blogging on and off and deleting my blogs for years. This is my attempt at being consistent at something I love. I would love to share it with you. My failures, my achievements, and the foolishness in between.

So best way to say this is "Lets do this sh*t."