Baking Depression plz help me!!!!
So I started baking about a year ago. Everything I did turned out surprisingly wonderful. From my sourdough to my soft pretzels, I hardly ever had issues with any step of the baking process. Then we remodeled our kitchen. Since then, I have had no luck with anything. It's like my dough never firms up. I find myself adding more flour, and yet it's always falling apart and worthless. I couldn't even produce pizza dough the other night for our guests. My specialty (mostly for my husband and family) has always been my soft pretzels, and I couldn't even make those tonight. After letting the dough rise it was like a hot sticky mess that I couldn't even work with. I am tired of spending hours on crap. I wasted 3 days on 4 sourdough loaves over this weekend and it kills me. HELP!!!!! What gives? I am so frustrated I am seriously thinking of giving up the only hobby that I have and love. Please help me. Is it the water? We now have a RO (reverse osmosis) system since we have well water (although I always used bottled before). I have been using a lot more Organic flour because some of my goods (if I can ever get them right) will be for a local Organic restaurant in town. Is it that? If so, I will reconsider my chance to sell my bread. I don't get it! I have done nothing different than what I used to do and I cannot make anything.
Loafgirl is ready to retire after 11 months.
Comments
There's something about reverse osmosis water that doesn't work well with baking bread. You need water with at least some minerals in it. I, too, have reverse osmosis. You'd think it would be ideal, but NOT. Try spring water.
Rosalie
I found a thread just after I posted this and was relieved to find that the RO was the culpret. I was practically in tears because I thought it was me. So now my question is is my sourdough starter ruined? I have been faitfully feeding it for a month in a half now after neglecting it for almost 2 months. Should I start it over again fresh? I have wasted so many ingredients over the last week I could kringe. I would rather start over knowing that it is right rather than try to bring it back.
loafgirl
If the starter is alive how could RO water ruin it? As you will probably only put a couple of grams starter in your breads then the overall mineral content will not be altered to a great amount so keep feeding your starter RO water and use whatever mineral rich water you want to make the dough should not pose any problems.
http://www.thefreshloaf.com/node/6871/just-softie