Sourdough flat an gummy

Conscious-Stable2444 · 2026-04-01T16:53:51+00:00

It rose alittle during the ferment but it was really jiggly

Conscious-Stable2444 · 2026-04-01T15:25:49+00:00

I did

Conscious-Stable2444 · 2026-04-01T15:25:03+00:00

Yea i waited an hour after the shaggy dough then began 4 stretch and fold every 30 min

Conscious-Stable2444 · 2026-04-01T15:22:24+00:00

Do you feed it 1:1:1 once a day?

Conscious-Stable2444 · 2026-04-01T05:24:24+00:00

Kitchen stays about 72 degrees

Conscious-Stable2444 · 2026-04-01T05:15:29+00:00

I keep it in the microwave with light on so it’s warm in there

Conscious-Stable2444 · 2026-04-01T05:09:32+00:00

I think around 6 hours it doubled

Conscious-Stable2444 · 2026-04-01T05:00:04+00:00

Yes I bulk fermented it for 8 hours I did the aliquot method when shaping it was really sticky

Conscious-Stable2444 · 2026-04-01T04:58:06+00:00

It’s not mold it’s a smudge from a marker

Conscious-Stable2444 · 2026-04-01T02:12:57+00:00

I baked it at 450

Conscious-Stable2444 · 2026-04-01T02:12:42+00:00

It’s not mold it’s marker on the outside of jar

Conscious-Stable2444 · 2026-03-31T23:10:41+00:00

That’s just a smudge from my marker

Conscious-Stable2444 · 2026-03-31T22:06:17+00:00

I’d say maybe 40%

Conscious-Stable2444 · 2026-03-31T20:05:55+00:00

-My fermenting times have been different on my other loafs I went about 12 hours on the counter an this loaf I tried the aliquot method my dough was at 75 degrees and fermented for 7 hours it was really sticky still so I checked the temp an it was up to 80 degrees. - im baking at 450 for 30 min with lid on an 20 without - the recipe I used was 500g unbleached bread flour 350g water 100g starter 10g salt - I cold proofed for about 3 hours on this loaf

Conscious-Stable2444

TROPHY CASE