Starter not ready, after peak, or shaping technique? I followed this guide:
https://www.tiktok.com/t/ZTY6aFS6a/
I fed my starter about 12 hours before mixing the dough, feeding 1:4:4. Was probably past peak when i mixed up the dough but not really sure. It passed the float test though. Help plz I don’t want my loaves to scare me
by pbmonoye
18 Comments
While it could be many things, I would suggest checking out your bulk fermentation and proofing.
Once the dough is done bulk fermenting it’ll pull away from the side of your bowl without sticking to it.
The dough may be a little sticky (or tacky for lack of a better term) to the touch but it shouldn’t grab onto you like glue. If you push into the dough it should leave an indent for your finger and spring back slowly. If it pops back up quick then it’s not ready.
I pre shape, bench rest for 30 mins.
Then Final shape and I actually proof my loaves for up to 1-3hrs (depending on temp of your home) before sticking in the fridge.
This was by far the thing that made my loaves go from flat to having a great oven spring.
It’s all trial and error. Don’t give up, you got it!
Edit: fixed spelling and added further info.
Because peecha wanchee lockhba tang nannee du chonky troy
Ho-oh-oh
This looks severely underproofed. If your starter passed the float test, it’s probably fine.
You have to be wary of any recipe/guide that doesn’t contextualize time **with** temperature. Her procedure has a pretty short fermentation time, and I would guess that her room temperature is warmer than yours.
Every starter is different, and people’s kitchens are different, so you should always think about your dough qualitatively, rather than trying to go by someone else’s timing. Their starter might be stronger or weaker than yours, the flour they’re using could be different, etc.
They’re very long, but check out The Sourdough Journey’s videos on YouTube to understand when your bulk fermentation is done. He has a system that’s based on a bunch of heuristics. A lot of it is going to depend on percentage rise, and how far you want to take that is going to depend on the dough temperature, because it’s going to carry over a little bit as it cools down in the fridge. i.e. if you ferment warm, you don’t want to rise as much outside of the fridge.
How old is your starter? This is weak starter and/or underproving.
2 reasons for this comes to mind. your starter could be to young (under 2 weeks)
Or its the bulk fermentstion. The dough should almost double in size dureing bulk ferment.
The time varys by how mutch starter you use and your kitchen temp. Also dough temp to some extent.
For example when i have 19°c inside, bulk ferment takes 8 ish hours. However in summer when its warmer like 22-23°c its 4-6 hours. So basically keep an eye on it.
I use about 100g starter for every 500g flover.
It looks underproved or under active yeast. Those large bubbles might mean you didn’t give it enough folds. Remember that seeing your bread rise makes you feel good, but if you leave in those big bubbles, this is what happens.
My other recommendation is that you can ease back on your hydration. Try 65-70% and see what happens. The bread will still be awesome.
r/pareidolia
My starters name is Pan Solo
Next time: Use the force.
How long was your bulk fermentation? And at what temperature is your kitchen?
If you’re starter is doubling at 1:4:4 in 12 hours I highly doubt the issue lies with inactive starter
Please go watch Claire Saffitz’ NYTcooking video on sourdough, you will learn a LOT more than is possible on a tiktok video.
Looks more like Yoda
I think Han Solo owes your loaf money
How long was the bulk ferment and what was the dough temp during that time? How regularly did you check the dough temp?
Picture 1 – the loaf is happy to see you. Picture 2 – the loaf is tired of putting up with your bullshit!
Something yeast related for sure. Weak starter or it’s under or over proofed.
I have the same issue. I feel like my starter never gets as active as I think it should be
Wouldn’t it be Jabba Dough Hutt?