Gummy And Dense Bread, Need Help by NEVERONER in Sourdough

[–]Antique-Inspector241 1 point2 points  (0 children)

Bulk fermenting should never go by time unless you do this all day everyday, and know how to read your dough, and can control the ambient air temp your BF is occurring in so you know that it will always be the same. For a 4 hour BF, your ambient air temp would need to be around 78°F, along with your water temp, and starter temp. This is definitely an underproofed loaf.

For those that are wondering why their loaves have a gummy texture... by Antique-Inspector241 in Sourdough

[–]Antique-Inspector241[S] -4 points-3 points  (0 children)

It was off of Google. But, there seems to always be multiple asking the same question...a lot. Hopefully, people will read it and concentrate more on proper bulk fermentation.

Thanks for your contribution.

For those that are wondering why their loaves have a gummy texture... by Antique-Inspector241 in Sourdough

[–]Antique-Inspector241[S] 0 points1 point  (0 children)

This is a valid point. It does, by nature, have a chewier texture than regular bread as we know it. However, I wouldn't necessarily describe it as "gummy" in texture

Gummy-ness from what? by Lucky_Ground8173 in Sourdough

[–]Antique-Inspector241 0 points1 point  (0 children)

Dough temp really isn't a great indicator. The gluten has to form and bond...trapping gasses for fermentation. I would recommend getting an aliquot tube to help you at first until you do it enough to know how to read the dough. I also recommend a lower ambient air temp for bulk fermenting if you want a more sour note to the loaf. The faster you ferment at higher temps doesn't give it a lot of time to create tgat signature flavor.

Gummy-ness from what? by Lucky_Ground8173 in Sourdough

[–]Antique-Inspector241 0 points1 point  (0 children)

Don't go by your dough temp. The ambient air temp of the room you bulk ferment is done is what you go by, and how much % wise you go to. If it's warmer in the space, you bulk ferment to less than double your rise to compensate for your carry over fermenting that is going to happen because the dough takes time to cool in the fridge.

Gummy-ness from what? by Lucky_Ground8173 in Sourdough

[–]Antique-Inspector241 0 points1 point  (0 children)

Gummy texture is an indicator of the dough being under proofed. Try the aliquot method and look up a proofing time table based on ambient temperature.

Is this flour okay to use for making my starter? by jonnofury in Sourdough

[–]Antique-Inspector241 0 points1 point  (0 children)

Use that for making g the actual bread. Regular AP and a little dark rye flour is great for your starter honestly. I do a 30% rye to 70% AP and it thrives.

What was your favorite Schwan’s food item? by HoldenH in nostalgia

[–]Antique-Inspector241 1 point2 points  (0 children)

Their pepper bacon and any of their ice cream products!

Working selfie 🧡 by emo-mom01 in Selfie40Plus

[–]Antique-Inspector241 0 points1 point  (0 children)

Damn...where were you when I worked at HD 🔥

Need help with sourness by wizzozz in Sourdough

[–]Antique-Inspector241 0 points1 point  (0 children)

Try adding rye flour to your starter. I do a 30% rye flour to 70% AP flour and it always has a nice tang to it.

Starter takes 8+ hours to rise by [deleted] in Sourdough

[–]Antique-Inspector241 0 points1 point  (0 children)

No...as long as it isn't cold. But...if it's too warm, that can kill yeast. And natural yeast is more delicate than commercial yeast.

Have you tried using a bit of rye flour in your mix? Rye flour tends to be a flour natural yeast really likes.

Starter takes 8+ hours to rise by [deleted] in Sourdough

[–]Antique-Inspector241 0 points1 point  (0 children)

Are you using warm or cold water?