BurningSkies@ohmrun I'm perplexed because I've been doing #sourdough for about 12 years and never had anything like this happen. Last week I ran with 400g water and pulled it back to 385 this week to see if that helped trap more gasses. But same story.
Sourdough2021@SnowIntheAir @ohmrun
I always work with a very strong Canadian flour (15% protein) or a good quality wholemeal flour and a proofer to keep a constant temperature (so no guessing with timings). Fortunately I haven’t had a lot of problems using my methods. I agree it is all a bit hit and miss from time to time but very frustrating. Hoping you sort it out.