Wildly over proofed it basically turned back to starter. I even used half the starter I usually do …
by OkPhilosopher6528
8 Comments
4882nd0n3d1
What a great situation 😊 you can keep half as a starter, and for the other half, use for anything! Knead in some flour and bake a nice little loaf of bread… or turn into chocolate chip cookies! Really versatile bit of dough you’ve got there. Happy accident imo.
jarellano89
Sourdough.
OwStubbedMyToad
1 tbsp butter for every 100 g of that and you’ve got yourself some mighty fine sourdough crackers!
BRBInvestments
Sourdough pumpkin pancakes
cannavacciuolo420
In italy it was (and still is) very common to overproof the dough (mix it in the morning, come home to it after work).
You just do a set of stretch and folds and drop it in the dutch oven.
Don’t add flour, just stretch and fold (with wet hands) and in the dutch oven
squiggles147
Using a low amount of starter to begin with will extend fermentation time but it also skews the balance of yeast to bacteria in favour of the bacteria. This is fine but you might need to adjust your recipe to account for the extra weakening of the gluten network, either by using stronger flour or lowering hydration. Still what you’ve got is a great starter to fridge for a loaf tomorrow or a few days time or alternatively some great crackers. As always with sourdough there’s no failure just interesting data points!
mperseids
Super late to your post but last time I had this problem I just scraped it into a loaf pan and baked it as usual. It made fine bread
8 Comments
What a great situation 😊 you can keep half as a starter, and for the other half, use for anything! Knead in some flour and bake a nice little loaf of bread… or turn into chocolate chip cookies! Really versatile bit of dough you’ve got there. Happy accident imo.
Sourdough.
1 tbsp butter for every 100 g of that and you’ve got yourself some mighty fine sourdough crackers!
Sourdough pumpkin pancakes
In italy it was (and still is) very common to overproof the dough (mix it in the morning, come home to it after work).
You just do a set of stretch and folds and drop it in the dutch oven.
https://www.emmafontanella.com/the-easiest-no-knead-bread here she calls it “the lazy method”. I make it like this often, and it comes out great.
Here’s my last loaf: https://ibb.co/pvPPWZqN
Don’t add flour, just stretch and fold (with wet hands) and in the dutch oven
Using a low amount of starter to begin with will extend fermentation time but it also skews the balance of yeast to bacteria in favour of the bacteria. This is fine but you might need to adjust your recipe to account for the extra weakening of the gluten network, either by using stronger flour or lowering hydration. Still what you’ve got is a great starter to fridge for a loaf tomorrow or a few days time or alternatively some great crackers. As always with sourdough there’s no failure just interesting data points!
Super late to your post but last time I had this problem I just scraped it into a loaf pan and baked it as usual. It made fine bread
Focaccia