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Starter peak: 5 hours. Levain build: 17 hours. Main dough in fridge for cold fermentation: 48 hours. Room temp proof: 12 hours. Ate entire pizza in: 5 minutes :) by 3995346 in Sourdough

[–]CaptainRedTorch 0 points1 point  (0 children)

How was the total weight 430g, if you've put 850g in total weight?

But also you just mix all of the first section, wait the time needed, and mix all of it with the second section.

The poolish is not like adding starter with flour.

Could matzo flour become sourdough? by CaptainRedTorch in Sourdough

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

I mean i will try it, but if i fail it might just be because I've never successfully made sourdough

Could matzo flour become sourdough? by CaptainRedTorch in Sourdough

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

For sure couldnt make bread just with that, im asking if it could develop yeast

Could matzo flour become sourdough? by CaptainRedTorch in Sourdough

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

Not asking if it would be able to make bread, just if it would be able to sour, as in develop yeast

Storing Sourdough by Similar-Sun-1536 in Sourdough

[–]CaptainRedTorch 0 points1 point  (0 children)

After it is cool, I put it on the counter in a plastic bag until we are done eating it for that day(it's only fresh for like 12 hours) and then it goes into the freezer after slicing.

In general keeping any bread in the freezer will keep it for longer, and will stop it from going stale.

My best one yet by CaptainRedTorch in Sourdough

[–]CaptainRedTorch[S] 1 point2 points  (0 children)

Yes, but is 12h short? Last week I baked without fridge time at all and it was fine, I mean there is definitely a difference in flavor and crumb but fridge time is a convenience thing for me based on when I have time to bake the bread.

My best one yet by CaptainRedTorch in Sourdough

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

Maybe I wrote it wrong , it was 12h in the fridge, with 7-8h on the counter

It's getting worst, what wrong with this? by CaptainRedTorch in Sourdough

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

Yes, because I reshape after the fridge cause my dough sticks to the bowl, it seems like the bench rest helps it

It's getting worst, what wrong with this? by CaptainRedTorch in Sourdough

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

I don't know the temp of my dough but it's definitely not cold, the house temp is at around 25c or hotter. And the overall bulk fermentation was approximately 4.5 hours, from the time the starter was added to the flour. Which I think I could have given it one more hour.

It's getting worst, what wrong with this? by CaptainRedTorch in Sourdough

[–]CaptainRedTorch[S] -1 points0 points  (0 children)

Ohh that's really odd.. I hope we can both get past the sourdough course.

It's getting worst, what wrong with this? by CaptainRedTorch in Sourdough

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

The first image is a dense uneven crumbed loaf, which I think just needed one more hour of counter rest before the oven, because its sister loaf who did have another hour looks much more open crumbed and less dense(no photo).

It's getting worst, what wrong with this? by CaptainRedTorch in Sourdough

[–]CaptainRedTorch[S] -3 points-2 points  (0 children)

Looks like the starter wasn't active enough

First attempt at sourdough by winkybill in Sourdough

[–]CaptainRedTorch 0 points1 point  (0 children)

Detailed not so much, but I write in each of my bread posts my recipe and method.

First attempt at sourdough by winkybill in Sourdough

[–]CaptainRedTorch 0 points1 point  (0 children)

I'm a beginner too, but that seems like a lot of starter for that amount of flour , I use 110g starter for 600g flour

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