What am I doing wrong this is my third loaf they all looked like this just not as gummy my starter is a month old it would take hours to double so I upped my feeding ratio to 1:5:5 i think it was to acidic an added whole wheat flour an it is doing good could they be turning out flat from over fermenting I’ve struggled with knowing when it’s done or is it my starter
helpp
by Conscious-Stable2444
22 Comments
How long are you fermenting? What temp are you baking at? What’s your recipe? What are you cold proofing at?
My loaves stopped being pancakes when I started using a MUCH smaller bowl for cold proofing, my starter aged (by several weeks of stiff starter whole wheat feeding), and when I reduced the hydration & hand kneaded for 5-6 minutes before doing stretch and folds.
Your starter is not ready. It needs to rise to double or more in size with 4-6 hours of a 1:1:1 feed. If it’s not doing that, it needs more time.
It sounds counterintuitive, but overfeeding a slow starter won’t make it go faster. It can actually be counterproductive by diluting it. Go back to 1:1:1 feedings and try feeding on a “peak to peak” schedule— wait for it to reach its peak and begin to fall slightly, then refeed.
Other than that, knowing your process could be helpful. But this is definitely underproofing.
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I don’t think your starter’s ready. Needs to be doubling within 4-5 hours after a 1:1:1 feed. 1:5:5 feeding will take longer to double, all else equal. A developing starter will smell very acidic. You need allow time for the acid-tolerant yeast population to balance out with the lactic acid bacteria. It took my scratch-made starter 2 months for it to be ready. In the meantime, you can still bake with the starter that you have. Just add some commercial yeast for the leavening. You enjoy the best of both worlds in the time being. You get the great sourdough taste, while getting the leavening oomph. Make sure not to cross contaminate your starter with the commercial yeast (e.g. don’t use the same teaspoon that you used for the yeast to spoon up the starter). You would be inoculating your starter culture with some PED-enhanced yeasts, and you would be feeding a commercial yeast culture at that point. Not the literal end of the world, since you can totally bake with it – it just won’t be sourdough.
Looks ready for Passover
I thought it was a sub bun at first lol
It’s not just underfermented it’s not really fermented at all. I agree with those saying the starter isn’t ready.
https://preview.redd.it/lszgwhrt7gsg1.jpeg?width=1290&format=pjpg&auto=webp&s=1d90f6c4973fbe43322be345e28238c3cf761d82
This is what I’ve been doing and it’s been working well.
Do not give up, next time will be better. Listen to people’s tips and try until it works, the joys of baking await you.
1 month is probably too young of a starter, it took me almost 3 months. And then a little longer to “learn” its habits to get a consistent loaf.
Listen to the advice to not attempt to bake again until your starter is consistently doubling at 1:1:1 feedings within 4 hours. You’ll just be wasting ingredients otherwise.
Peak to peak feedings are better to get a starter going. Higher feeding ratios are good to strengthen a starter that’s already established, yours isn’t quite there yet.
Is there a friendly baker near you that sells starter? I just ditched my weak starter and bought a pint from this great little place for $5. It made a world of difference to have a thriving starter.
Everyone should buy the book The Perfect Loaf. My sourdough has been turning out amazing because I followed everything in this book. I also got an amazing started that was 100 years old from San Fran (bought on Amazon actually, and came in the mail and was able to refresh it and it grew right away).
If this is after proofing for 12 hours then it means your starter is not active/mature enough. Feed it consistently until it consistently doubles, may take a few days to a week of consistent feeding
Also wanted to add that baguette is a hard shape to get right, especially if all sourdough. The shaping and proofing has to be on point. I would recommend starting with standard boules/loaves and get your proofing/shaping down there before trying other shapes.
Definitely a starter issue but I’m concerned about this part of your starter. Hard to tell even zooming in. What is this??
https://preview.redd.it/02m5x6mupgsg1.jpeg?width=750&format=pjpg&auto=webp&s=68e8cf9431d3a2a6cae65996ee70e80d4b24ea84
It’s definitely not from . Look up under fermented doughs and yours will match. Especially how flat and raw brown in the inside it is. Too young of a starter. And possibly other factors but you didn’t put any instructions you followed (which may get a removal).
I saw the second picture and I was like “I bet that thing is 2D.” God bless.
You’re baking at 100 degrees. Increase it by 350 degrees
try adding some yeast lol
You just need more butter on that slice
This can actually be for a couple of reasons, including those mentioned such as your starter not being ready. However, even with a proper starter I’ve had this happen. Decrease the amount of liquid in the loaf, I used to 500g of flour with 375g of water, but found 340g of water works a LOT better.
Looks like there is mold decelopment in the starter too i wouldnt use and start over anyways