Why Your Sourdough is Gummy (and How to Fix It)

Welcome back to The Sourdough Science Academy's educational series! In Episode 3, we're diving into a common baking challenge many of you have encountered, including our viewer, Ambi Bampi - the struggle with gummy sourdough bread.
Whether you're a beginner or an experienced baker, achieving that perfect sourdough texture can sometimes feel elusive. If you've ever sliced into a loaf only to find a gummy interior, you're not alone. This video is dedicated to overcoming that very challenge!
Join me, Roberto Giammellucca, as I share 4 essential tips to prevent gummy textures in your sourdough bread. These tips are derived from years of experience and a deep understanding of sourdough science. We'll cover everything from the importance of proper fermentation to the role of flour types and hydration levels. Plus, I'll reveal some expert baking techniques to ensure your sourdough comes out perfectly airy and chewy, not gummy.
By the end of this video, you'll be equipped with the knowledge to bake sourdough bread that not only tastes amazing but also boasts the ideal texture. So, let's solve this baking puzzle together and help Ambi Bampi and all our fellow bakers achieve sourdough success!
Don't forget to like, share, and subscribe for more sourdough science tips and tricks. Have a question or a specific challenge you're facing with your sourdough? Drop it in the comments below - your query could be the focus of our next video!
Happy Baking,
Roberto Giammellucca
The Sourdough Science Academy
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