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?

3 comments

3 Comments

olivia_rivera341mo 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.

avery3051mo 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?

bettyo251mo ago

Hey, nice work overcoming those oven shakes!