Help please with summer sourdough
Hi, my most-recent sourdough bake resulted in (with an apology to the real things) hockey pucks. The dough was clearly over proofed after a 10 hour or so overnight proof.
Followed the usual FWSY recipe for overnight 40% WW bread.
My kitchen's usually in the mid 60s F in the winter, and is now running in the mid 70s.
Should I use less leavain?
Colder water for the mix?