Stoneyford Heritage Meats

Sometimes, life gets in the way of our best intentions, especially when it comes to sourdough. If you’ve ever felt frustrated because your dough didn’t behave as planned, know you’re not alone—and there’s always a way to turn things around.

Take yesterday, for instance. I set out to make a big batch of dough for 3-4 loaves, but I wasn’t paying attention. Somewhere along the way, I didn’t mix it right, or maybe I added too much water—I’m not sure because, truth be told, I wasn’t keeping track. The result? A wet, sticky mess of dough that wouldn’t come together no matter what I tried.

At that point, adding more flour wasn’t an option, and I wasn’t about to throw out all that effort (or ingredients!). Instead, I let it bulk ferment overnight in our chilly house. This morning, I pulled it out, hoping it might be easier to shape. It wasn’t. My attempts to form loaves failed miserably.

But here’s the beauty of baking: there’s almost always a backup plan. Instead of loaves, I repurposed the dough into a Herbes de Provence, Sea Salt, and Garlic Focaccia. I lined a baking dish with parchment paper, poured in the unruly dough, sprinkled it with herbs and seasoning, and popped it into the oven.

As I write this, the kitchen smells heavenly, and I’m reminded of an important lesson: no dough deserves to be wasted. If your sourdough dreams take a detour, get creative. Shape it into focaccia, flatbreads, or even pizza dough. If all else fails, bake it and turn the results into croutons or breadcrumbs.

It’s all part of the learning process, and no matter the outcome, you’ll gain experience—and maybe even a delicious surprise.

So, don’t give up on the bread. Sourdough isn’t about perfection; it’s about persistence, patience, and a pinch of creativity. After all, even the wonkiest dough can lead to something wonderful.

What’s your go-to fix when your sourdough goes sideways? Let me know in the comments below—I’d love to hear your ideas!