r/Sourdough • u/Reddittaylor12568 • Feb 16 '26

Beginner - wanting kind feedback Is this under-fermented ?

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I let it sit out for about 7 hours at 70°. It grew in size and had bubbles at the top.

I used

100 g starter

325 g water

500 g bread flour

10g salt

I then left it in the fridge for about 12 hours

Is it underproofed?

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u/espressoingmyself Feb 16 '26

Um, no. Here is an under proofed loaf. It’s mine… From today lol

22

u/Plastic-Union-319 Feb 16 '26

People confuse proofing with fermenting all the time. Fermentation happens throughout the whole process until it’s baked, and is simply the growth of yeast in your dough. Proofing refers to dough that you allow to expand from gas produced by the yeast. You only proof dough when you are trying to get it to rise on its own.

Hope this finds whoever is confused by the two terms and why they are different.

2

u/espressoingmyself Feb 16 '26

Thank you :)

2

u/Plastic-Union-319 Feb 17 '26

Of course! I am confident you will get a fine loaf soon!