My sourdough flopped hard during a cabin getaway

I went on a weekend trip to a friend's cabin and brought my sourdough starter. Figured I could whip up a loaf like I do at home. But the kitchen had this tiny, uneven oven I wasn't used to. The dough overproofed in the warm cabin air and then baked into a weird, lopsided brick. It was a definite fail, but we still ate it with lots of butter. Have you ever tried baking in a totally different kitchen while traveling? How did it go?

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3 Comments

olivia_rivera347mo ago

In an RV last fall, I baked a decent sourdough loaf. The oven was small and shook with the generator, but I proofed the dough during the cooler night. It came out with a better crust than my home oven sometimes makes. You just have to adjust your methods for the new space.

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avery3057mo ago

Seriously, your oven was shaking from the generator? That sounds like a recipe for disaster, but you got a better crust? I've never heard of that happening in a moving oven. How did you keep the dough from getting messed up with all that vibration?

6

bettyo257mo ago

Hey, nice work overcoming those oven shakes!

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