If you want a mellow loaf of sourdough with less time involved here are a few tips.
1:1:1 ratio feed your sourdough starter to have it peak in less time as well as feeding warm water.
If you have time, feed night before at a higher ratio to keep the acidity down.
Keep your dough temps warm. Higher the dough temp, the faster the proofing time. I shoot for 80-82F.
I usually mix 95-100F water into my doughs since I hand mix and it’s cold this time of year.
Base Recipe 👇
100g Starter
315g water (can lower to 290-300 for less fuss)
335g bread flour (King Arthur Blue Bag)
50g Fresh Milled Whole Wheat Flour
50g Fresh Milled Rye Flour
10g salt
GrrlMazieBoiFergie
Great video and cool slicer
AdventurousSteak8829
Can I ask which slicer you use?
lordGwillen
Def drop the name of the slicer. Would you recommend it or just stick to the bread knife?
rocketpowerdog
I have an incredibly cold kitchen and struggle keeping my dough warm in the bulk fermentation stage. When do you mix in warm water? A lot of the time my starter will double fine if I put it in my oven with the light on. But I don’t get the same results when I try this with my dough
5 Comments
Same Day Sourdough
Fed Starter at 8AM and baked at 7PM.
40g mature starter : 40g flour : 40g water
If you want a mellow loaf of sourdough with less time involved here are a few tips.
1:1:1 ratio feed your sourdough starter to have it peak in less time as well as feeding warm water.
If you have time, feed night before at a higher ratio to keep the acidity down.
Keep your dough temps warm. Higher the dough temp, the faster the proofing time. I shoot for 80-82F.
I usually mix 95-100F water into my doughs since I hand mix and it’s cold this time of year.
Base Recipe 👇
100g Starter
315g water (can lower to 290-300 for less fuss)
335g bread flour (King Arthur Blue Bag)
50g Fresh Milled Whole Wheat Flour
50g Fresh Milled Rye Flour
10g salt
Great video and cool slicer
Can I ask which slicer you use?
Def drop the name of the slicer. Would you recommend it or just stick to the bread knife?
I have an incredibly cold kitchen and struggle keeping my dough warm in the bulk fermentation stage. When do you mix in warm water? A lot of the time my starter will double fine if I put it in my oven with the light on. But I don’t get the same results when I try this with my dough