Too-slack dough. Could the culprit be a cross-country move? Or my stand mixer?
I had been baking pretty successful sourdough loaves using Maggie Glezer's recipes for a while now. I recently moved to Berkeley, Calif. from Pittsburgh, Pa., and now I'm finding my loaves are way too slack. I also recently started using a stand mixer I got as a gift, when I used to knead by hand. Could either of these changes be responsible for the difference?
The recipes in the Glezer book are by weight, and I never added extra flour, even when I was kneading by hand (didn't flour the counter or my hands). The bread still tastes good, but it all looks like ciabatta even if I'm trying to make a nice round boule. Help!