How do I use my senses to check if dough is ready?
Using your nose is just a playful way of saying you can rely on your senses to check the dough! You can feel the texture and smell the aromas to gauge its readiness. The dough should feel smooth and elastic, and it should have a pleasant, slightly sour smell. Don't be afraid to experiment with different methods to find what works best for you!
Answered by Hendrik, The Bread Code
From the book
When using the pancake recipe, look out for bubbles on the surface of your dough. In both cases use your nose to check the scent of your dough. Depending on your sourdough starter’s microbiome your dough will have dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying on the smell of your dough is the best way to judge whether your dough is ready or not. Timings are not reliable as they depend on your starter and the temperature. If your dough is ready too soon, you can now move it directly to the fridge and bake it at a later, more convenient time. The low temperature will halt the fermentation process 1 and your dough will last for several days. The longer you wait, the more sour the bread is going to be. The fridge is a great option in case you want to take the dough with you when visiting friends. People are going to love you for the freshly baked flatbreads or pancakes. If you dare, you can also taste a little bit of your raw uncooked dough. It is likely going to taste relatively sour. I do this frequently to better evaluate the state of my doughs.
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