I’m just started this journey! My first bread loaf, what do yall think?
I would love someone who is experienced to answer a few questions:
1) it needs to be warm to proof right? But covering with a damp towel makes it cool, how to I warm proof but keep it covered overnight?
2) my kitchen scale broke… I was feeding the starter with measurements from my heart 😂 can I keep doing that? Or should I fix my scale?
3) after it sits a while it gets like a hardened part on the top. What is that? Should I remove it? You can see in the dough pic a bit.
4) I will likely only bake once a week since I’m a busy single mom. I was thinking of keeping my starter in an airtight container in the fridge. Removing 12 hours before baking, feeding, using, feeding, then back in fridge? Does that routine work?
Thanks yall!! This is a lot to learn, but I am having fun! Please be kind 😊 I will also take any recommendations for baking equipment. I do have a loaf pan and a giant cast iron pot.
by clauren02
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I cover my bowl/banneton/basket with a reusable platic cover (like a shower cap).
regarding schedule/routine, I pretty much do the same as you, and it works well for me.
However, my breads are seldom the boule-type wheat sourdough loaves on display here. I live in Germany so I’m more into the types of breads popular around here. Mine are often mixes of rye sourdough and wheat sourdough (or rye sourdough and wheat + yeast) with other ingredients such as seeds, oats, cooked potatoes… so I don’t mind much that my wheat starter may not be at peak condition all the time.
1. In the oven with the light on
2. Fix your scale or buy another they are not expensive
3. How are you storing it?
4. Remove the starter 24 hours before you intend to use it. It will need time to come to temperature and peak after feeding.
Your dough is underproofed. How long are you proofing at what temp? Did you cold proof after? Have you tried baking in a Dutch oven rather than a loaf pan? How did you shape your dough?
It doesn’t have to be warm to rise, but a warmer temperature will speed the rise. (Whether that’s good or bad is up to you.)
If your kitchen is a normal temperature it will rise just fine, there’s no need to get cute about it.
That’s an awesome looking loaf! Looks very light and fluffy. What’s the recipe?
1. damp towel is probably not going to cool it significantly… I wouldn’t worry about it. You can also just spray a bit of water on top of your dough before putting the towel over the bowl.
2. You should fix your scale 🙂 You want to know what hydration your starter is so it doesn’t screw up the amount of liquid you need in your recipe.
3. It looks like it’s just getting dried out. See #1.
4. You don’t even need to feed it the 2nd time. “Bake with Jack” uses the scrapings method, where just the littlest bit of leftover starter in the container can be fed just as much as you need for your recipe and will bubble up nicely.