BEHOLD! My first sourdough!!! Feast your eyes for our tummies will be empty tonight!
Sourdough is 10 days old (made from scratch)
Recipe:
500 g flour
325 g water
100 g starter
20 g oil
20 g salt
Mixed everything together and did 4 stretch and folds 30 mins apart. I kinda knew something was wrong right away because my dough was quite tough. Did two more stretch and folds an hour apart instead and it looked a little more like videos I’ve seen. Did bulk ferment but giiiiirl she was not rising. Put her outside in our musty GA weather to see if I could awaken anything in the little lady. This was prob about 6 hours of waiting for my dough to rise. Kinda felt like it was a wash and went ahead and shaped and baked it. 400 degrees covered for 30 mins then 17 mins at 375. Man it’s so stinkin dense. Seems to me like my starter may not be mature enough yet? It doubles in size in a matter of hours but still got an ammonia smell to it.
Got any advice for me? Just here to gawk at my masterpiece?
by hunnybunny789
27 Comments
Did you cut it while it was still warm?
I would still eat this lmao I love gummy bread like a raccoon with no preference
Oof
Your starter isn’t ready, wait another two weeks and it should be ready to make bread. Too much salt, with that much flour and water- you should only be using 10g, not 20g. My starter didn’t give me good bread till it was about 30 days old.
Does your starter double after feeding?
https://preview.redd.it/k8407sqpjkcf1.jpeg?width=828&format=pjpg&auto=webp&s=c65f9e76596b48ceaa3157830d768961a4bac1c9
How long does it take your starter to double after you have fed it
Good cheese 👍🏼
I think it’s the amount of salt, it inhibits yeast growth. I use only 8 grams for 500 grams of flour.
I’m OBSESSED! It looks like it could be used as a weapon.
r/sourdoh
Put a nice metal stick in that and it can become a warhammer
I’m curious, why did you add 20 g of oil? I’ve baked sour dough bread and the recipes I use do not add oil. Most recipes I came across with use these ingredients – sourdough starter, salt, breadflour and water. But you can always add other ingredients such as nuts, fruits, olives, etc. I have not yet come across adding oil in a sourdough before. Also I wonder if the oil caused for your dough to be dense. Maybe next time remove the oil and see where it takes you.
My starter was struggling to get going until I added whole wheat into the mix. Been smooth sailing ever since.
i thought it was parmesan cheese 😭
Good ol fashioned FudgeBread there.
Not too bad for your first shot. If you want more of a sandwich bread, I recommend blending 500g AP flour, 60g room temp unsalted butter, 9g salt, and 20g granulated sugar until it looks crumbly, then adding 270g water and 60g starter. Mix until combined, rest for 30 minutes, and then knead until smooth. Allow to bulk rise, form into your loaf, preheat oven to 500, place your bread inside and immediately drop the oven to 375. Then bake 45-60 minutes.
Edited to add the salt measurement
That poor bread it trusted you! 😂
Why the oil? I know that some will say it makes it fluffy, but ya gotta get the basics down first! Try minus the oil and reduce the salt like suggested. Your recipe is not far off at all, just those two things. Love the attitude- you’ll get a lot of help here to get you on your way!
Solid-dough.
Exact same thing happened the first time I baked a loaf. Pretty sure it’s like a right of passage.
I think your temperature is too low. Try 450° 30 to 35 minutes covered 5 to 10 minutes uncovered. I’ve only been baking sourdough for about a year and my recipe has been pretty successful. 350g water 450g bread flour 10g salt 100g starter 20g honey (honey is not requiredin most recipes). Good luck
TIL you can turn flour into cheese 😆
JK, keep working on it, it’s all part of the learning curve
what a beautiful crumb 😍 what’s the recipe? 🙌 you’re clearly a natural
Hang in there. We’ve all made doorstops before 🙂
My suggestion is it’s your starter. It has to be more active or it makes a dense loaf like that.
This is a good resource on how to make your starter rise more:
https://littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/
Stay on it – you’ll get there!
That pound cake looks legit 🙌🏼
Oh dear. I’m so sorry. Hugs. Know what, though? We’ve all had experiences like this so we can ALL relate. I’m thinking your starter wasn’t quite ready to give it all she had to give. So no biggie. Just start again and keep feeding her. Let her do her thing the way she’s gonna do her thing and you’ll see when she’s ready to bake. Probably needs more than 10 days, I think. If your starter floats in water then she’s ready. Interesting that you have a recipe with oil in it. Nothing wrong with it, just the first I’ve seen. Okay so keep feeding your starter and give her some time. Then try again. Maybe try a sourdough recipe without oil, just a feeling I’m getting based on nothing. I just can’t figure out the oil. Kudos for trying and big kudos for posting your results here. Takes a lot of courage to do so. You’ll get there – don’t worry. 😉 Just keep trying. You’ve got this.
Congrats, only another 6,999 to 14,999 bricks to go until you can build your own house.
Fr though, I had a similar fiasco yesterday and immediately binned.