u/JibsmanElite

Recipe is here: https://www.theperfectloaf.com/simple-weekday-sourdough-bread/

Starter was used at peak, and had doubled.

Loaf is 828g.

I have had problems with gummy loaves for a while. I use a scale, measure precisely, follow the recipe to the letter. Doesn’t matter what recipe I use, I end up with gummy loaves.

The only thing that is constant is the starter. Even that has changed from time to time, I’ve made my own, used purchased starter and used starter given to me by other bakers.

The starter doubles in 4-5 hours, and I’ve set my proofer box to 73 degrees, 75 and 78 degrees. Still get gummy bread.

It’s frustrating.

I’d appreciate any and all advice.