I think my first attempt at sourdough belongs here….
Attempt #2 is in the oven right now so fingers crossed! With this one I definitely put too much water in it and no idea what’s else went wrong lol
by sacredtits
31 Comments
pokermaven
Awesome!!! Here’s to many more firsts.
pazipo
Just say that you wanted to make flatbread 😉 Ooor… look at it as your first pancake. The second one will be better for sure!
sacredtits
The process behind this was: I used my starter that I had started roughly 10 days ago (14 now), – add the flour and water (4 cups flour 1 cup water and slowly added teaspoons of more water as I needed) but I also added the starter and salt at the same time. I had no idea salt could deactivate it and that I needed to wait – proof for 5 hours with stretch and folds every 30 minutes – preheat at 450 – bake for 20 minutes, check, turn oven to 375, bake for additional 20 minutes.
maybe don’t do what I did! lol
sourjow
felt
babatherhino
I love it! Looks more like a pie lol
AffectionateArt4066
Frisbee golf has become quite popular. Making you own at home saves money.
tordoc2020
Sounds like you missed some steps. Was starter healthy? Did dough double? I don’t see a second proof in your process. Watch the Ben Starr Lazy video. Read the Sourdough Journey website. You’ll be ok.
QuestionablyVerdant
I’d love to see dough pics? Before it was baked. I would recommend taking photos at each step so if it goes wrong we can help more. Because at this flat, I’m doubtful the starter was doing its thing lol
wisemonkey101
Bet you couldn’t recreate that!
petewondrstone
That sourdough flatbread looks 10 out of 10
MotorsportS65
This makes me so much interested than the horseshit I’ve been witnessing recently. What’s with all posts of BEAAAAUTIFUL loafs? “iTs mY fIrSt bAKe” yeah right… wooof.
Keep after it!!! A scale will be a big upgrade.best $9 I spent in the kitchen.
Correct-Bet-1557
Post on r/sourdoh
SpecializedMok
Looks like a pancake
VinylHighway
There is no point in baking it if if clearly didn’t rise or proof properly. I can tell in the first bulk rise if the starter is strong enough and has been working.
Difficult_Notice_660
lol!
bellberga
What a beautiful pita 😆 welcome!
PoodleHeaven
Nice, I’ve made that same loaf😂😂
Sharp-Session
Oh man, it’s definitely a learning process! You’ll get the hang of it. Can’t wait to see your next batch.
mangotangotang
A complete desecration of the craft. Congradulations! You’ve achieved the first rite of passage on your journey.
AlbertC0
I have no idea how some have managed to bake with a 2 week old starter but it’s happened.
My starter didn’t take off until 30 days had passed. Even then I had to start feeding it whole wheat flour. I suspect your starter is immature. It’s the first item to address.
Brilliant-Wrap2439
KEEP AT IT DAWG
Brilliant-Wrap2439
And make sure you know how to do the process- stretch and folds etc
Brilliant-Wrap2439
Step 1- MAKE sure ur starter is POPPIN! BE PATIENT, YOULL KNOW
Nach0z
I recommend you invest in a kitchen scale and use weight measures instead of volume measures. My go-to recipe now is 1kg of flour, 800g of water, 150g highly active starter, and 15g of salt. Getting the starter very active is important prior to baking. If you don’t have a dedicated proofing box or something (I don’t either) turn the light on in your oven and set the jar in there after feeding, and use the oven light for your proofing and during the stretching process too.
Also, and this is totally anecdotal, I’ve noticed some people are adding their starter after they mix the other ingredients – I don’t do that at all. I dissolve the starter into the water first, then add the salt, and finally the flour. Making the starter and water into a slurry makes sure you really distribute a lot of active starter into all the dough equally.
WiseWalk7443
These are my favorite posts. Thanks for sharing and way to keep at it. You’ll get your reward.
iamnotroalddahl
I mean it looks like there is absolutely zero yeast activity goin here. The water may have made it worse yet but the recipe here still probably needs more adjusted than just H20
dcchambers
r/sourdoh
spiritsparrow1
I love it! Lol put some syrup on that baby.
FrankLangellasBalls
Come on, cut that bad boy open and post the crumb
AbbeyRoadMoonwalk
I love the optimistic scoring job 😂 Was it at least edible as some sort of cracker-like-thing?
MangoCandy
Definitely a lot going on with your method 😅 first off, you need a scale, just using cups is going to be very unreliable for sourdough.
Second you had 0 bulk fermentation. Your dough needs time to rest and double in size UNTOUCHED after your final stretch and fold.
Third you had 0 cold retard. After your bulk fermentation when your dough has doubled in size you need to shape it and put it in the fridge overnight. This is an important step! Then you can bake the following day whenever you have the time.
Also I feel like 325 is a bit low of a temp to lower your oven 2 after removing the lid.
Definitely a valiant first attempt! But, hopefully attempt 2 goes better for you!
31 Comments
Awesome!!! Here’s to many more firsts.
Just say that you wanted to make flatbread 😉
Ooor… look at it as your first pancake. The second one will be better for sure!
The process behind this was: I used my starter that I had started roughly 10 days ago (14 now),
– add the flour and water (4 cups flour 1 cup water and slowly added teaspoons of more water as I needed) but I also added the starter and salt at the same time. I had no idea salt could deactivate it and that I needed to wait
– proof for 5 hours with stretch and folds every 30 minutes
– preheat at 450
– bake for 20 minutes, check, turn oven to 375, bake for additional 20 minutes.
maybe don’t do what I did! lol
felt
I love it! Looks more like a pie lol
Frisbee golf has become quite popular. Making you own at home saves money.
Sounds like you missed some steps. Was starter healthy? Did dough double? I don’t see a second proof in your process. Watch the Ben Starr Lazy video. Read the Sourdough Journey website. You’ll be ok.
I’d love to see dough pics? Before it was baked. I would recommend taking photos at each step so if it goes wrong we can help more. Because at this flat, I’m doubtful the starter was doing its thing lol
Bet you couldn’t recreate that!
That sourdough flatbread looks 10 out of 10
This makes me so much interested than the horseshit I’ve been witnessing recently. What’s with all posts of BEAAAAUTIFUL loafs? “iTs mY fIrSt bAKe” yeah right… wooof.
Keep after it!!! A scale will be a big upgrade.best $9 I spent in the kitchen.
Post on r/sourdoh
Looks like a pancake
There is no point in baking it if if clearly didn’t rise or proof properly. I can tell in the first bulk rise if the starter is strong enough and has been working.
lol!
What a beautiful pita 😆 welcome!
Nice, I’ve made that same loaf😂😂
Oh man, it’s definitely a learning process! You’ll get the hang of it. Can’t wait to see your next batch.
A complete desecration of the craft. Congradulations! You’ve achieved the first rite of passage on your journey.
I have no idea how some have managed to bake with a 2 week old starter but it’s happened.
My starter didn’t take off until 30 days had passed. Even then I had to start feeding it whole wheat flour. I suspect your starter is immature. It’s the first item to address.
KEEP AT IT DAWG
And make sure you know how to do the process- stretch and folds etc
Step 1- MAKE sure ur starter is POPPIN! BE PATIENT, YOULL KNOW
I recommend you invest in a kitchen scale and use weight measures instead of volume measures. My go-to recipe now is 1kg of flour, 800g of water, 150g highly active starter, and 15g of salt. Getting the starter very active is important prior to baking. If you don’t have a dedicated proofing box or something (I don’t either) turn the light on in your oven and set the jar in there after feeding, and use the oven light for your proofing and during the stretching process too.
Also, and this is totally anecdotal, I’ve noticed some people are adding their starter after they mix the other ingredients – I don’t do that at all. I dissolve the starter into the water first, then add the salt, and finally the flour. Making the starter and water into a slurry makes sure you really distribute a lot of active starter into all the dough equally.
These are my favorite posts. Thanks for sharing and way to keep at it. You’ll get your reward.
I mean it looks like there is absolutely zero yeast activity goin here. The water may have made it worse yet but the recipe here still probably needs more adjusted than just H20
r/sourdoh
I love it! Lol put some syrup on that baby.
Come on, cut that bad boy open and post the crumb
I love the optimistic scoring job 😂 Was it at least edible as some sort of cracker-like-thing?
Definitely a lot going on with your method 😅 first off, you need a scale, just using cups is going to be very unreliable for sourdough.
Second you had 0 bulk fermentation. Your dough needs time to rest and double in size UNTOUCHED after your final stretch and fold.
Third you had 0 cold retard. After your bulk fermentation when your dough has doubled in size you need to shape it and put it in the fridge overnight. This is an important step! Then you can bake the following day whenever you have the time.
Also I feel like 325 is a bit low of a temp to lower your oven 2 after removing the lid.
Definitely a valiant first attempt! But, hopefully attempt 2 goes better for you!