Ive been feeding my starter 1:1:1 (50g starter, 25gAP/25WW, 50g spring water) and it was quiet until around day 7 and it doubled in 6 hours for 5 feeds in a row so i assumed it was ready.
I mixed 100 g of fed active starter, 400g king arthur bread flour, 100g whole wheat, 360g spring water and 11g salt. I did 1 set of stretch and folds and then I had to leave my house so it bulk fermented on the counter for 13 hours. My kitchen is 69°F.
I shaped and cold proofed it for 12 hours and then baked in the oven at 450°F with lid on dutch oven for 25 mins and then 20 mins with the lid off.
I dont have a thermometer but i have a feeling i underbaked it.
Any advice is appreciated bc its definitely gummy but still tastes goood.
by Butternut_Delight
12 Comments
**Hello Butternut_Delight,**
# **Bot notice – ALL posts sharing Sourdough bake pics or videos should meet [Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
(Please include ingredients & steps taken to make your bake).
# **THIS-BOT-HASN’T-READ-YOUR-POST** – this comment appears on **every single thread**.
**[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.*
I also waited until the next morning to cut it open
69 is too low of a temp for bulk fermentation in 13 hours
If you get a thermometer you could use this chart to help you along the way
https://preview.redd.it/4ppzamx0t3mg1.jpeg?width=1320&format=pjpg&auto=webp&s=3b9f7a2eba6b7965d3e68320d0252dae5b7f0e23
Don’t go by hours, go by how it looks and reacts. Looks under fermented, but if you’re worried about under cooking then cure your loaf.
Once you’re done with the lid off portion of your bake, turn the oven off and just crack the oven door open. Let it sit like that for an additional 20 minutes . It will help develop a deeper crust and make sure the cooking process is done.
Congrats on the first bake! I agree with other comments that it is underfermented. I would focus on continuing to build a really strong starter, feeding on a regular schedule, and using it near peak. Once you are confident in the starter, focus on the bulk fermentation. You certainly can do a long, cool bulk fermentation but make sure to give it the time it needs. Bulk fermentation works best–and all the charts and guidance you’ll find assume this–when you have a really strong, healthy starter. You’re off to a great start. Keep baking!
Yummmm!!!!
i’m on Day 18 and only Just starting to see things that it might become viable soon… but still has given no rise like ive seen with everyones photos/videos. Just visual Bubbles present within the jar.
I’m in this exact starter situation (it’s about 10 days old, has doubled in six hours after the Day 7 stall at 1:1:1) so I plan to bake tomorrow (because I like to eat bread). I’ll be using the aliquot method for the first time to monitor the bulk fermentation status, aiming for a temp around 85°F, but otherwise following your recipe. I’ll report back here on Sunday!
Under fermented or just a weak starter. Still, a good start.
Your starter really shouldn’t be used for at least two weeks for safety reasons but also it’s clear the starter is weak and the loaf is severely under fermented.
What is cold proofing?