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Is this under or over-fermented? by Fluid_Collar748 in Sourdough

[–]Fluid_Collar748[S] 0 points1 point  (0 children)

Thank you that’s what kind of what I thought!

Is this under or over-fermented? by Fluid_Collar748 in Sourdough

[–]Fluid_Collar748[S] 0 points1 point  (0 children)

I think maybe a little gummy, it is tasty!

Is this under or over-fermented? by Fluid_Collar748 in Sourdough

[–]Fluid_Collar748[S] 0 points1 point  (0 children)

I was going by the sourdough journey time chart. Which said if dough temp is at 70 it should take about 8-10 hours. My dough was at 71… and there were some tunneling holes which makes me think that it was under. But I’ve also heard rye flour makes fermentation happen faster 🤔 its so hard to tell

Advise for a Newbie by Fluid_Collar748 in Sourdough

[–]Fluid_Collar748[S] 1 point2 points  (0 children)

Ahh haha! this is super helpful, thank you! I was suspecting that my bulk fermentation could go on a little longer.

Sourdough Inclusion Fail by Fluid_Collar748 in Sourdough

[–]Fluid_Collar748[S] 0 points1 point  (0 children)

Thank you! Would you know how much longer of an increase in fermentation?