Tuve que arruinar 3 panes para entender esto

What happens when you make bread with sourdough starter that's past its bubbly stage? Or if you've just refreshed it and it hasn't doubled in size? I've been wondering for a while what really happens when the sourdough starter I use for bread isn't fully bubbly and has passed its peak, or conversely, when it hasn't yet reached its "optimal" activity. Can you still make bread that way? What will it turn out like? And what's worse, over-fermenting or under-fermenting a dough? More importantly, what does the bread taste like when that inevitably happens? Is it still edible? How can you fix it? So I put all this to the test. 1. I refreshed my sourdough starter three different times and made the same dough with the same flour, letting them ferment under identical conditions. The result: an under-fermented loaf, an over-fermented one, and another even more so… and I'm going to compare them to the normal loaf I always make when everything goes well so we can see the differences… Four loaves, four results, and many things I learned along the way. It's not a perfect tutorial—it's a real home experiment, with happy accidents included. If you've ever taken a loaf of bread out of the oven with a dense crumb or one so sour that no one could eat it, here you'll understand why. Related videos: When my fridge broke down 👉    • Tuve que arruinar 4 panes para entender qu...   Sourdough starter 👉    • 1 año sin alimentar la masa madre | 3 form...   With and without a Dutch oven 👉    • OLLA holandesa VS Vapor casero: ¿cuál da M...   ⏱ Chapters: 0:00 Ideas floating around 1:34 How I refreshed the 3 sourdough starters 5:35 Fermentation Part 1 7:43 3 fermentations 10:41 Fermentation Part 2 14:02 Accidents 17:28 Lessons and surprises 🔔 Subscribe for more videos about bread and other ferments: https://www.youtube.com/VidadeFerment... #SourdoughStarter #HomemadeBread #Fermentation #BakingExperiment #SourdoughInSpanish #panartesanal