Dining and Cooking
Didnt know if I should cry or laugh
In Sourdough

Didnt know if I should cry or laugh


Using 230 gr of all purpose flour, 150gr water with 50gr starter and 5gr salt. Temp around 29-31 celcius.

My starter had been nurtured for 20 days and when I prepped my starter I add 1:3:3 its incredibly show streght almost trippled. But since I cant bake for anoter 2 hours I put my jar in 6 celcius frigde first for an hour. The I take it out wait for 15 minutes before mixing

Already had a bad feeling when done with my 2x strecth fold 2x coil fold. The recipe I followed didnt mention anything but just to wait 30 minutes before shaping. I watch many videos said it should be jiggly and doubled in size then its done for bulk ferment but I decided to just go for it since I didnt see much rising after adding another hour(3.5 hours total since initial mixing). Then I shape it and out it in frigde, bake this…. stone this morning

I swear the outside shell are so had it sound like a rock when falls down to floow, but its a good laugh with my sister

by Key-Goal-3228

10 Comments

  1. AutoModerator

    **Hello Key-Goal-3228,**

    Thank you for posting. **[Here is the posting prompt](https://imgur.com/a/De6AKiQ)** if you need to read it again. **[RULES LINK](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)** :-). This comment appears on **all posts**.

    **[Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough)** with questions.

    # **[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
    # [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), &
    # [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*

  2. SpaceToaster

    So you noticed it didn’t proof at all and baked it anyway?

  3. Perky214

    We have all made those in our early days of sourdough baking with young starters

    Welcome to the club – you WILL get better and your starter WILL get stronger

    Keep baking and keep posting here – we are a kind and supportive and very VERY knowledgeable community

  4. cheese-mania

    You definitely didn’t let it rise long enough!

  6. sweetpossom

    Laugh baby laugh! There’s always next time and the journey can be a good time if you see it like that 🫶

  10. Quiark

    I think the problem was that you plopped it in the oven before it was even proofed properly. It should really look like it has some air inside