Hello! I’m new to sourdough and I made a couple of loaves. The first one is pretty under fermented, but had a decent spring. The second one has a better crumb, but not a great spring. Is it because of my scoring, needing longer fermentation, or because my starter isn’t strong enough? Thanks for the help!
100g starter
350g water
500g bread flour
10g salt
3 stretch and folds. 10 hours bulk ferment for the 1st and I think 8 hours for the 2nd.
by Caramelladellamore
2 Comments
It needed more time to ferment
Looks just a bit under fermented the second one, looks good otherwise.
What I do is to mix the flour, starter and water, let it sit for 30min, add salt and mix it in just a lil bit, do the first stretch n fold, second stretch n fold after 30 minutes and then 2 coil folds every 30 min, then I let it sit for 2 hrs (more if you use whole wheat or rye) and then put it in the fridge over night and bake it in the morning, comes out perfect almost every time.