When i went to check on the starter i was disappointed bc it didn’t look airy or bubbly. I still checked for the float test and it actually floated this time. At that point i rushed to make bread and ended up doing the “wrong” measurements. I did 700mls water to 100g starter. At first i did 500g flour and ended up pouring more with no measurements to ensure that shaggy textured dough. I didn’t have much hope after that since i thought sourdough making was so precise. Turns out it worked really well. The process off my stretch and folds and fermentating wasn’t calculated or neat and quite messy yet. It turned out well. In the end the crust was lovely the flesh was perfect just not yet that sourdough air pockets or taste. All feedback appreciated 🙏
by Hvni_
3 Comments
Ingredients used:
100g Active starter
700ml water
Initially 500g flour (i added more to ensure a shaggy texture lets say 300g more flour)
And 2 cracks of sea salt.
Method:
I mixed starter and water together. (I used room temp water which was quite cold) i then added in my flour and mixed roughly to ensure a shaggy texture. Let it set for an hr to to my first 1/4 stretch and folds. And came back every hour to do 3 more stretch and folds. I then put it in the fridge to ferment and went to sleep. At about 3am woke up at 10am and didn’t notice any difference in rise. So i let it sit in the fridge for more (mostly bc i had things to do)
At about 5pm i let them out of the fridge to see if they would rise on the counter and THEY DID!
At around 8-9pm i then did the fold and roll method/ shaped and rolled them into a bread tin that was lightly dusted with flour and let them rise again. While they were resting i preheat the over on 220°c on Over bake. Went back to my proofed sourdough sprinkled with flour and sliced into the dough. Put it in the over at 200°c with another bread tin as a lid, for 25 minutes. Took it off and let rise bake in over until golden brown 🙂
Sounds like your starter wasn’t ready to use. After adding all the extra flour, your % starter was too low. Try 300-350 g of water. I would also weigh the salt. I like at least 12 g for 500 g of flour, others use 8-10 g.
How old is your starter? If it’s new then may take longer then recipes say to be ready. Mine was atleast 2-3 weeks of regular feeding and discarding before it was ready. I also switched to rye for my starter and it loved the change! But it may have also just been great timing and it was the direction my starter was going anyway.