Sourdough turned soupy??
My first time posting here, so pardon me if I am in the wrong area! I've only recently started baking sourdough so I'm at a complete loss as to where I may have went wrong with today's batch. I'm really hoping someone could explain to me what the heck I did wrong!
I was in the process of making sourdough bread today when my dough turned soupy on me! I use Peter Reinhart's method and recipe and it has worked fine for me before, but!.. I did add gouda cheese and chives after kneading/mixing. It was after 1st proofing, as I dumped it onto the counter for shaping, my dough gloopily dribbled onto the counter. It was a sad hot mess folks. In an attempt to salvage it, I added quite a bit of flour (it was almost the consistency of starter) till it wasn't running off the counter anymore. So... Did my dough just forget to dough or what!?
Some things I may (or may not have) done wrong:
-I used fresh chives, washed and allowed to dry completely. I'm thinking the fresh green seeped to much liquid into the dough.
-I used about 3tbsp of cheese to a recipe that yields two 1lb-ish loaves.
Grr! I'm so mad! It was turning out so well too! But mostly cause I wont be having cheese and chives sourdough bread for breakfast. :(
Thanks guys and have a good one!