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My sourdough turned into a brick at a farmers market demo, here's what I learned
Was doing a little demo at the Saturday market in Portland last month. Had my starter looking perfect, dough proofed for 6 hours, scored like a dream. Then I baked it in their loaner oven and the crust came out like armor plating. Inside was dense and gummy. People were watching me slice this thing and I wanted to disappear.
Turns out the oven was running about 50 degrees cooler than the dial said. I was too nervous to check with my own thermometer because I didn't want to look unprofessional in front of the crowd. Big mistake. I sold zero loaves and had to give away free samples of what tasted like salty bread pudding.
Now I bring my own probe thermometer everywhere and check the actual temp before anything goes in. Has anyone else had a public baking fail from equipment you didn't control? What do you do when you're stuck with a bad oven at a gig?
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samflores1mo ago
Man, that's brutal, I felt that in my gut just reading it. You handled that way better than I would've, I'd have probably just thrown the whole loaf into the river.
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