Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourdough sponge work? At the end of the question, and answer, it was said that too much gluten could have been used- dough too weak, to round into a good loaf. I am completely new to sourdough, but have a good, strong starter going, and now, have been trying to learn how to use it. I mixed it...
Originally asked by 3fold on Stack Exchange (cooking) (CC BY-SA 3.0).
