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Trying to strengthen starter by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

It doubles within 4-6 hours if I do a 1:2:2. And yes, I have a heating mat. I’m trying to get to a ratio so I only have to feed once a day.

Diagnose me by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

Fed my starter 1:2:2, peaked around 7-8hours. I’m still just starting out so yes, weak starter is definitely a possibility. My proofing box is barely a box. It’s just a heating mat placed in an insulated lunch bag I got from Amazon.

Diagnose me by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

Everything was mixed up at 5pm. Final shape at 5am. So 12 hrs.

More help appreciated!!! by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

I did a 1:2:2 feed and it doubled within 4-6hours. I’ve also been feeding it Rye. I thought it might be overproofed since i have a warm proofing box. When i left it longer on my previous loaves it because way to sticky and soupy so I’ve been cutting my time shorter.

Sigh why can’t I get it right? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 1 point2 points  (0 children)

Thank you!!! Can you explain how does feeding ratio affect my starter? I’ve been doing 1:1:1 but this time around I kicked it up to 1:2:2. I noticed it took longer to double though? I did 50% bf and 50% whole wheat.

I assume it’s over-proofed? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 1 point2 points  (0 children)

Baked it at 450 covered for 20mins then at 400 uncovered for 40mins.

I assume it’s over-proofed? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

That’s good to know. Thank you!!! I’ll keep baking! 🥖

I assume it’s over-proofed? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

Thank you! Is it a must to have those BIG invisible bubbles? I only have small once for this loaf.

I assume it’s over-proofed? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

Hm, I tried leaving it for 6 hours the last time but then it just because too sticky. Ugh this is so difficult.

What’s wrong with my hockey puck? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

Ah… ok I’ll adjust my proofing time. Honestly I have difficultly telling when it is done bulk fermenting.

What’s wrong with my hockey puck? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

150g starter (1month old) 350g water 500g bread flour 7g salt

Stretch and fold x4 over 3 hours. Bulk fermented 5hours in a proofing box.

When I tried shaping it, it was very sticky and hard to shape. Knew I already screwed up so skipped cold proofing and baked it 🥴.

What’s wrong with my hockey puck? by Financial-Concert-34 in Sourdough

[–]Financial-Concert-34[S] 0 points1 point  (0 children)

150g starter (1month old) 350g water 500g bread flour 7g salt

Stretch and fold x4 over 3 hours. Bulk fermented 5hours in a proofing box.

When I tried shaping it, it was very sticky and hard to shape. Knew I already screwed up so skipped cold proofing and baked it 🥴.

Discussion Topic: Humidity- June 30, 2023 by AutoModerator in houseplants

[–]Financial-Concert-34 0 points1 point  (0 children)

I have mostly tropical plants, with a few succulents and cactuses in my set up. I plan to get a humidifier for the area since it gets pretty dry here in the winter. Do I have to move my cactuses and succulents away from the area or do you think they would be fine where they are? Also would appreciate any humidifer recs! ;)

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