Why Your Sourdough Is Dense — and How to Fix It

 
🥖 Why does your sourdough come out dense instead of open and airy? In this video, I reveal the real secret behind achieving that beautiful open crumb — and it’s all about gluten science. You’ll learn: ✅ What gluten actually is (gliadin + glutenin proteins) ✅ How water, mixing, and resting create the gluten network ✅ The balance between strength and elasticity that makes airy bread possible ✅ Why following the dough (not just the clock) is the key to success Whether you’re a beginner baker or a sourdough enthusiast, this video will help you understand the science behind your dough — so you can finally bake bread that’s light, airy, and full of flavor. 📌 Next Step: 👉 Grab my free guide: Why Your Dough Doesn’t Rise (and How to Fix It) here.


 

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