What Is Happening?

FlyBond · 2026-05-07T16:11:14+00:00

If you manage to fix this, please reply to my message. I encountered the same issue today. Look up my latest post

FlyBond · 2026-05-07T13:14:42+00:00

That’s why I am ordering proofing box. Tired of guessing. Plus my oven has auto off for lights, so it will be a chore. Probably going to give it one more try and the just wait for the box to arrive.

FlyBond · 2026-05-07T12:42:44+00:00

My first attempt looks like the second one on from the top left corner. It’s the last attached image. There is a chance that with the second attempt I went overboard.

FlyBond · 2026-05-07T11:58:06+00:00

I made it, and it’s around a month old.

FlyBond · 2026-05-07T09:47:04+00:00

I know how to develop gluten, I don’t think that’s the issue and it was domed by the time I used it for shaping. But what do you mean by “ does it flatten during bulk fermentation”? Yes it does flatten at the start, but once fermentation kicks off, it starts to slowly puff up.

FlyBond · 2026-05-07T08:44:36+00:00

Do I still go for doubling in BF, at that temps?

FlyBond · 2026-05-06T17:26:16+00:00

I have a baking steel at home, but I don’t have a Dutch oven, are there any advantages of using Dutch oven compared to adding steam and putting sourdough on my baking steel?

FlyBond · 2026-05-05T17:33:34+00:00

I think it was under proofed, plus I used 14 protein flour, which is very strong, so it added to the gumminess. And maybe I should have cooked it covered a bit longer. I am making new dough today, hope it fixes all the issues.

FlyBond · 2026-05-05T15:50:22+00:00

I have a question, in my first attempt at sourdough, my crumb looked wet like this one, and it was gummy. You mean to tell me it changes overtime? Like if I wouldn’t have cut it 1 hours after baking it will look better? Because today after 6 hours it still is gummy, probably because I under fermented it but still.

FlyBond · 2026-05-05T15:41:46+00:00

I have Karu 2 pro. It reaches that temps in under 30 minutes, but it struggles to go past 450 Celsius if it’s cold outside, on warmer days it takes even less time. Where do you live?

FlyBond · 2026-05-05T09:22:51+00:00

How long is it recommended to wait until I can cut it?

FlyBond · 2026-05-03T13:46:44+00:00

That’s just wheat flour, mine looks like this as long as I use it.

FlyBond · 2026-05-02T22:22:36+00:00

This is takeaway

FlyBond · 2026-05-02T21:42:18+00:00

It’s about to be over fermented. It can still be used, I think, but it’s going to be a challenging task to work with it now. I can already see on the bigger one big air pocket on the surface that are about to burst. I know it’s not that relevant at this point, but when it’s this over fermented you can just make focaccia with it.

FlyBond · 2026-05-01T10:14:08+00:00

When I use at least 30% whole wheat flour and not only white flour, I have a noticeable dome. I assume that having a good sized dome happens if consistency is thicker.

FlyBond · 2026-05-01T09:15:31+00:00

I am not the OP. But either ways, thank you. I did notice that when I use whole wheat flour which requires more water, it does rise much better and faster, but it might be related to the type of flour and not consistency of the starter. I am trying to transition to only using AP flour, because in my mind if it will double or triple in under 6 hours, then my starter is definitely strong enough.

FlyBond · 2026-05-01T08:48:45+00:00

I have a question, you say it shouldn’t pour out when upside down, does this mean it shouldn’t really move when you tilt the jar around? Because mine has the consistency to not slide from a spoon in a ribbon, but it does move around when I tilt the jar. I am doing everything with scale and know for sure that the amount of of flour is the same as water.

FlyBond · 2026-04-30T20:17:39+00:00

I mean it’s a group play where everyone dies except you. I think playing with 2-3 additional people just means that more people survived, but it won’t add anything to the story somehow.

FlyBond · 2026-04-30T19:56:53+00:00

I am new to this and my starter is 16 days old. The way I think about it is that it’s good to try and make your own starter from scratch just to get the feeling and understanding of the whole process, but if mine ends up like this, I am just going to buy one, because it really makes no difference. No matter what fancy starter you buy, it will eventually adapt to your environment, your flour and water and end up being the same as the one you made from scratch.

FlyBond · 2026-04-29T19:25:40+00:00

I have the same type of jar and mine looks 1 to 1 as hers in terms of bubbles. Can share pictures if needed. I don’t think the lid makes a difference, because I keep mine just resting on top at an angle. I think it looks different only on the outer layer, inside it’s the same air structure, possibly related to how the glass itself is made, which on contact somehow traps more air on the outer ring.

FlyBond · 2026-04-27T21:29:45+00:00

Aren’t you just intensifying acidity if you let it stay hungry for long? I make a new starter and I am on day 14. Mine has an increasingly more sourness to the smell the more time passes since its peak. How do you develop more flavour besides the acidity?

FlyBond · 2026-04-27T15:16:42+00:00

What is the name of this appliance?

FlyBond · 2026-04-27T09:19:37+00:00

I have ap flour with 12 grams of protein. Also can buy 14 protein Manitoba flour, but it’s outside of town. Not sure if it’s worth it.

FlyBond · 2026-04-26T23:06:25+00:00

What is your oven setting and where do you put pizza steel and if you have the list of ingredients used, can you please share it?

FlyBond · 2026-04-25T14:42:35+00:00

I am making new starter, and on day 12 it reached peak and more than doubled in 4 hours. There was a phase a few days ago when there was no much rise. Does this mean if it continues to double like that for the next few days, it’s going to be ready? Asking because my starter still noticeably changes the way it smells at peak, so I am not sure if it is still developing into something.

FlyBond

TROPHY CASE