My previous starter was pretty weak. It would take 10-12 hours to double (or just about nearly). I tried strengthening it via whole grain flour and spelt flour and rye flour and nothing worked. Tried 1:2:2 ratios, 1:5:5 ratios. It remained a sorry bum.
So I bought a dehydrated starter on Etsy and after 2 days it was tripling in size after 4-5 hours.
This is the loaf it made after 3 days.
Best one I’ve ever made. Most oven spring I have ever gotten and it’s super fluffy and delicious.
by ajr901
11 Comments
Beautiful! I too struggled for weeks with a weak starter.
Ingredients:
Simple sourdough recipe but I like to add a little spelt flour instead of all bread flour.
480g flour (80% bread flour, 20% spelt flour), 70% hydration (336g), 18% starter (~87g), 2% salt (~10g)
Mixed in a kitchenaid mixer, kneaded by hand for 5 mins, bulk fermented for 7 hours (with 4 coil folds in the first 3 hours), fridge proofed for 12 hours. Baked at 446F for 35 mins in a dutch oven, then 10 mins with the lid off also at 446F
What a perfect, beautiful, loaf.
I have the same issue! My starter is doubling but taking 12 hours. It’s about 2 months old. I just bought some dehydrated starter so I’m hoping I’ll have similar results to you!
Looks great!
Hey whatever works! I’m kinda lucky, it’s warm and arid where I am so I’ve never had a problem with fermenting.
Only one thing to say… BEAUTIFUL! 👏🏽
I’ve made many, many loaves and this is very, very good
Hi.⭐️⭐️⭐️⭐️⭐️. Congratulations lovely loaf. Enjoy.
Happy baking
Text book perfect! Good for you for persevering! 🙌🏻
Some yeast/bacteria combinations are better than others for veracity of appetite. Glad your new one is doing better!