When you’re new to sourdough, all these tests get thrown at you — float test, windowpane, jiggle, poke… and suddenly you’re thinking: Do I really need all of this just to make bread?! Here’s the truth nobody tells beginners: These tests aren’t rules. They’re support. They simply help you understand what stage your dough or starter is in — nothing more, nothing dramatic. And once you see them that way, everything gets easier. The surface test comes first — a regular starter has a light, wobbly su
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When you’re new to sourdough, all these tests get thrown at you — fl…
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TikToksourdough.wonders
Bubbles don’t lift bread. Gluten does. That’s the quiet difference between a loaf that rises proud… and one that collapses in the oven. Before I trust a stiff starter, I don’t just look at it — I test it like dough. Simple checks anyone can do: ✋ Pinch & pull → does it tear fast, or stretch into a fine web? 🪟 Windowpane → can light pass through without ripping? 🏀 Bounce → press it… does it spring back? 🎈 Gas hold → bubbles stay trapped, not leaking out. 👃 Feel & smell → smooth, elastic, slig
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Bubbles don’t lift bread. Gluten does. That’s the quiet difference b…
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FacebookSourdough Wonders
Achieving the windowpane test is absolutely possible with fresh-milled flour bread dough. And though there are a few factors that come into play, hydration is key. Before kneading the dough, mix the ingredients until combined. Then, let the dough rest for 45 minutes or so. This process is called autolysing, and it gives the bran and germ time to absorb the liquid. FOR SOURDOUGH: Add the starter before autolysing. Hold off on the salt until just before you start kneading. FOR YEAST BREAD: Hold of
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Achieving the windowpane test is absolutely possible with fresh-mill…
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82K views · 457 reactions | What is a “windowpane test” and why do it? A window pane test is where you wet your fingers and pull a small portion of the dough up and stretch it out to get a translucent, thin “windowpane” that doesn’t rip. If it rips, the dough needs another set or two of stretch & folds or coil folds to build up the gluten strength and structure before letting it sit and rise. | The Sourdough Lady | Facebook
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