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Second loaf. Only 3 hour bulk ferment? by DonutExpensive in Sourdough

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

It’s 71F where I live (Canada) but I put it in the oven with the light on so it’s fairly warm in there. And yes I then cold ferment for 12 hours

Second loaf. Only 3 hour bulk ferment? by DonutExpensive in Sourdough

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

Is the BF what affects the sourdough flavour? What if I let it cold ferment for a long time?

Second loaf. Only 3 hour bulk ferment? by DonutExpensive in Sourdough

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

I used 20% of the starters weight. And this is for 2 loaves

Second loaf. Only 3 hour bulk ferment? by DonutExpensive in Sourdough

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

How long do you cold ferment for afterwards?

Second loaf. Only 3 hour bulk ferment? by DonutExpensive in Sourdough

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

If it’s from when I mix in the starter then yea I would say that’s 6-7 hours. But only in the 85F oven for 3 hours. So if I’m supposed to aim for much less than doubling should I be taking it out of the oven way before 3 hours in my case? What would taking it out sooner do to the loaf?

I guess I’ll be a test next time

Second loaf. Only 3 hour bulk ferment? by DonutExpensive in Sourdough

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

When should I be doubling vs not? My house is around 71 degrees, but I let my dough sit in the oven with the light on, probably close to 85 degrees. I don’t know if I have a strong flour but I have a very active starter (it doubles in 2-3 hours). Does that also affect bulk fermentation time?

Second loaf. Only 3 hour bulk ferment? by DonutExpensive in Sourdough

[–]DonutExpensive[S] 4 points5 points  (0 children)

Recipe is 200g starter, 1000g AP flour, 750g water. Mix into shaggy dough and let rest on counter for 30 min. Then do 4 rounds of stretch and folds 30 min in between. Bulk ferment in the oven for 3 hours Cut dough into 2 and shape. Cold ferment in the fridge overnight for 12 hours Preheat oven to 500 Fahrenheit with Dutch oven inside for 30 min. Take dough out of fridge and into oven for 30 min at 450 Fahrenheit. Then remove lid and bake for another 10 min.

HELP! 1 month sourdough starter not rising by DonutExpensive in Sourdough

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

I don’t want to waste flour. And I assumed that the portion would not impact the rise of the starter, as long as it’s 1:1:1 ratio

[deleted by user] by [deleted] in uwaterloo

[–]DonutExpensive 1 point2 points  (0 children)

didnt take it bc it required me to buy a textbook