Re: Sourdough bread
Preheated my pan, pulled the loaf out of the fridge, scored and baked. By far th best looking loaf I’ve made. Until I cut into it. As my friend informed me, I have what’s known as “fool’s crumb”. Could be from lack of proper bulk fermentation. I honestly think it’s from creating big air pockets when I folded. Live and learn for my next bake. Still tastes good.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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