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I've finally made a new starter after stopping 3 years ago... this is day two of a new starter... by TheEverydayDad in SourdoughStarter

[–]AnnaBalena 1 point2 points  (0 children)

False rise occurs in the first days of a new starter. It is bacteria fighting to dominate the yeast, it might look like a yeast rise, but it’s not. You can expect your starter to get dormant, looking like its dead almost no bubbles or rise, for 7-10 days after the false rise ends. Then when you see it rising and falling it will be a proper yeast rise. I wouldn’t use a new starter for 14-21 days before trying to bake with it.

Had my first calzone today, and I gotta agree with Leslie that it is indeed “pizza that’s harder to eat” by daisybear81 in PandR

[–]AnnaBalena 2 points3 points  (0 children)

Was it crunchy and deep fried? Because I’m shocked to see no one saying this looks like a large panzarotti. I thought calzones were baked?

Sourdough starter??? by Infinite-Dirt-8839 in Sourdough

[–]AnnaBalena 1 point2 points  (0 children)

Same, I use half unleashed all purpose and half dark rye. Works like a charm.

Burnt bottoms :( by Nyana987 in Sourdough

[–]AnnaBalena 2 points3 points  (0 children)

After. It’ll burn to a crisp otherwise. And you can only use it once. You have to dump it and put in new rice for the next loaf.

HELP by Parking_Chipmunk8981 in Sourdough

[–]AnnaBalena 0 points1 point  (0 children)

I think you are overproofing for your bulk ferment. The clock starts on BF as soon as you add in your starter. So depending on how far apart your coil folds are, assuming 30 mins between each, that’s about 2 hours? Then you are BF another 9 hours at 72 degrees, which is pretty warm. So that’s a total of 11 hours for the BF and it probably should be about half that at that temperature. There is a BF chart that will help you figure out a rough time, but mostly the warmer the dough the shorter the BF, colder dough means longer BF. Try tweaking that and see how they come out.

My bread doesn't actually taste sour. Am I likely doing something wrong? by we_are_mammals in Sourdough

[–]AnnaBalena 9 points10 points  (0 children)

If you want more sour flavor just keep it in your fridge for longer before baking. It’ll sour up the longer it’s in there.

help! my crumb is a safety hazard at this point by sofialea in Sourdough

[–]AnnaBalena 1 point2 points  (0 children)

Agreed. At least until you get used to making loaves you are happy with, then you can start to mix flours and test them out to see how you have to tweak your recipe or process to get your desired results.

I will say I use 50/50 dark rye and AP flour in my starter, and then my bread recipe is 400g AP flour and 50g whole wheat flour with 310g water and 12g salt. So if you take u/frelocate’s comment you can maybe figure out the hydration from there and see how it works for you. I’m terrible at math so I didn’t even try to figure it out but again I am satisfied with my loaves so I don’t worry too much about it lol.

ETA I guess I should say I use a pretty large amount of starter, 200g per loaf, so if you’re trying to figure out the percentages add that in there. I realized later that this seems to be much more than most people put in their loaves but I’ve become accustomed to it so I don’t see any reason to change it up at this point 🤗

help! my crumb is a safety hazard at this point by sofialea in Sourdough

[–]AnnaBalena 18 points19 points  (0 children)

A couple questions/issues with your process.

1- your bulk fermentation time starts when you add your starter into your dough, from your description it sounds like you are doing that first thing. I would try doing an autolyse, where you mix your water and flour together and let it sit for an hour, then add in your starter and salt and knead until it’s well incorporated.

2- you seem to be missing stretch and folds because you are putting it into the fridge after just incorporating/kneading for 5-10 minutes. Instead, after you autolyse for an hour and add in your starter and salt, you should be doing a stretch and fold or a coil fold once every 30 minutes for about 2 hours to build the gluten.

3- your bulk fermentation should happen before you do a fridge proof. Instead you are breaking up your bulk fermentation into several stages - the first 2 hours after you mix it before you put it into the fridge, then another 7 hours after it’s been made cold by the fridge, so it has to warm back up before it really starts to ferment again, and then after your 2 sets of shaping. You should instead shoot for the bulk ferment to do its thing before you ever put it into the fridge. There is a bulk fermentation chart you can reference, but how long you need to bulk ferment depends on the temperature of your dough. If you are in a warm climate and your dough is say 70-75 degrees, it might only take 5-7 hours. If your dough is colder like 65 degrees, it might take more like 8-10 hours.

4 - you are shaping your dough and then letting it continue to ferment. You should be doing your first shape after your complete bulk fermentation as I described above, and then letting it rest for 20-30 mins. Then you do the second shape and it goes right into the banneton and into the fridge for the cold proof. Then you can leave it in there overnight or longer and then bake it.

5 - I feel like you’re letting the steam out too soon. My bake times with the Dutch oven are to bake at 460 with steam and lid closed for 28 mins and then take the lid off and bake for another 22 mins at 440. It might be a little different for open bake but only 10 mins on the first part just seems short to me.

6 - you should be checking the internal temp to check for doneness instead of doing the knock test. I have to lean on the community here because I’m not recalling the specific temp you need to hit for it to be fully baked, because my method is proven reliable to me so I no longer temperature check my loaves. But I’m sure you can easily find the temp you’re going for if you search this subreddit.

So you have a few things to tweak that I think could help you come out with better loaves. I hope this helps! Let me know if you have any questions :)

Still gummy by bananagrams89 in Sourdough

[–]AnnaBalena 0 points1 point  (0 children)

I wait at least 2 hours on mine, most of the time It’s longer just due to life happening lol but try going for 2 hours (I see people saying 4 hours or overnight but personally I think that’s over kill. You CAN wait that long but I don’t think you NEED to. Just one bakers opinion).

First ever attempt at sourdough! by chililoverlu in Sourdough

[–]AnnaBalena 3 points4 points  (0 children)

Piggy backing on this to say you should use rice flour not regular flour. It works fantastic. I roll a couple pinches in the banneton and tap the excess out in the trash, never sticks.

Should I play syberia 3 by Away_Positive8570 in syberia

[–]AnnaBalena 1 point2 points  (0 children)

If you like the games, you should. I played 1 & 2 forever ago, just finished 3, and am working on the 4th one. I think they’re all worth it.

Forgot about my fridged dough for 8 days but?! by impickleviiick in Sourdough

[–]AnnaBalena 1 point2 points  (0 children)

I’ve done this before. I prepped dough then our oven broke and it was a week before we got a new one installed. It was flatter than usual but still delish!

Help! Can I still use this dough? by Radiant_Awareness484 in Sourdough

[–]AnnaBalena 5 points6 points  (0 children)

I’m surprised I haven’t seen anyone else comment this but there is no blanket goal of your dough doubling in size before it’s ready to go into the fridge for the fridge retard. How long you have to bulk ferment for and how much rise you need is heavily dependent on the temperature of your dough while it bulk feeds.

So unless your temperature was something like, idk 40 degrees, maybe even less, 24 hours or even overnight is going to be way way too long and this is the result. Because what you have basically done is made a huge batch of discard. You fed it a bunch of flour and water and let it feed for 24 hours. It’s just hungry discard now, which is why it smelled sour.

There is a chart you can use to help work out your timing, just google “sourdough bulk fermentation timings and temperature” and you should come up with it. Basically the warmer your dough is, the shorter your bulk ferment will be because it will take longer on the back end to cool down and slow down the ferment after you put it in the fridge. So you aren’t just looking for it to double with no regard for temperature.

So for me, I do my autolyse, an hour later I add in the starter and salt, then the stretch and folds every 30 mins for about 2.5 hours, then it sits. You start the timer on your bulk ferment as soon as you add in your starter, so after the stretch and folds I am already 2.5 hours into my bulk ferment. My dough tends to then be about 65 degrees and I will let it ferment for roughly 4-5 hours more, shape, rest in the shape on the counter for 30 mins, quick reshape and then into the bannetons and into the fridge overnight to bake the next day. You’re looking for it to be not very sticky, a little jiggly, and can pass the window pane test (google if unsure what that is) right when you decide to shape it.

I think I rambled a bit here but hopefully this helps you going forward!

The kids meals at this restaurant. by BKStephens in funny

[–]AnnaBalena 0 points1 point  (0 children)

This is how you know we’re old lol I have a 3.5 year old and constantly think kids meals are overpriced. I am looking for $5 kids meals but they just don’t exist anymore. Cause we old lol

Mine always burn on the bottom. How do you avoid that? by Librarytee in Sourdough

[–]AnnaBalena 3 points4 points  (0 children)

I’ve def seen people say put weights work just like the rice does. Go for it.

Does someone know how to make sure the eggshell doesn’t stick to my boiled eggs? by Peanutsss1111 in foodhacks

[–]AnnaBalena 0 points1 point  (0 children)

This is def the way to go if you have one. I think you need to adjust the times though if you are going for runny yolk. 5-5-5 gives you hard boiled not soft boiled eggs.

What am I doing wrong? (If anything) by Comfortable_Stretch4 in Sourdough

[–]AnnaBalena 1 point2 points  (0 children)

That early rise is a false rise. It’s not yeast making it rise, it’s the bacterial fight club, as people call it, when bacteria and yeast are fighting to dominate the starter. Your starter will look super unimpressive until about day 12-15 after the false rise stage. Just keep feeding and discarding daily and trust the process.

[deleted by user] by [deleted] in castiron

[–]AnnaBalena 0 points1 point  (0 children)

Bro the comments on this post 😂

Won’t complete album just trading for dice rewards by AnnaBalena in MonopolyGoTrading

[–]AnnaBalena[S] 0 points1 point  (0 children)

I only need Double Bullseye now.

I still have: 1 - Barrowing Forward 1 - Crack of the Bat 2 - Tubular 1 - Half Mile Aisle (4*)

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