My last one looks great from distance but I still find it gummy. I try to feed my starter peak to peak. However the peak doesn’t seem to reach the double point. I’ve been marking the side of the jar and monitor every hour and it seems to peak at about 80% (100% being the double) before it goes down.
by princess_april_
4 Comments
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350g water
500g flour
100g starter
7g salt
1. Mix ingredients. Wait 30 min
2. Slap and fold x 50. Wait 5 min
3. Slap and fold x 30. Wait 5 min
4. Slap and fold x 20.
5. Dough temp 68F. Sit on the counter for 16 hrs
6. Pre shape. Shape. Cold retard for 10 hrs
7. Bake: 500F preheat. Reduce to 440F. 30 min lid on. 20 min lid off.
I did this slap and fold method for the 11th and 12th loaves. Stretch and folds or coil folds didn’t work out although I will try them again when my starter feels strong.
Edit: I’m feeding my starter 10g:25g:25g (starter, water, flour). My kitchen temp is 68-70F. Humidity 30-35%
Take a look at the starter strengthening videos, scroll down to the second (peak to peak approach) and third video and see which strengthening process appeals to you (I found the 3rd video quite informative and a slightly different way to use ‘reading your starter’ to direct the feeding approach):
https://thesourdoughjourney.com/faq-starter-strengthening/
This is really cool to see the progress! So do you think it mostly improved because thevstarter grew stronger and you did the slap and folds?