I posted about a week ago my loaf that was gummy and at the time thought my starter was active (it wasn’t) and waited another week to build it up and voila! I didn’t change the recipe or technique at all. So all the gummy loaf bakers out there be patient you’re doing great your starter just needs time 🥰
325g water
100g starter
500g flour
by alwaysroomfortacos
11 Comments
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That’s beautiful! Nice work
Looks great! What type of flour are you using? 😊
how old is your starter!
It makes all the difference. You can’t do much if the starter doesn’t play along.
So many people are impatient. “Doubling is size” is just a rough guideline. It needs to look and act right. Which takes trials and errors to gain that experience.
The stronger your starter gets the more fun you’ll have and can branch out to some ww loafs and others
It’s almost hard to mess up once you have a strong active starter.
I can trace most of my bad loaves back to a poor starter. Once I got my starter healthy things fell into place and I make consistently good loaves.
Looks fabulous!
Looks good!!! Nice job