Serious question, I switched from a stand mixer to hand mixing for my sourdough and the loaves are way better now.

For three months, my sourdough was coming out a bit dense and flat, even though I followed the same recipe. I broke my mixer last week and had to do the folds by hand, and suddenly the crumb opened up and the flavor got deeper. Is there something about the gentler touch of hand mixing that a machine just can't do?

2 comments

2 Comments

adam_young312d agoMost Upvoted

Did you get more rise with hand mixing too?

laurar382d ago

Totally get what you mean about the gentler touch. I had the same thing happen, my dough was always overworked with the machine. Hand mixing just lets it develop slower and better.