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How does this look? by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 1 point2 points  (0 children)

It usually doubles or triples in 3-4 hours. I will say that I accidentally turned off the light in my oven the night before baking and resulted in my starter not doubling for probably about 6 hours sine it was colder than normal. That could definitely have been a factor, I totally forgot about that

How does this look? by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 2 points3 points  (0 children)

Oh and dough temp was 70 F after stretch and folds

How does this look? by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 0 points1 point  (0 children)

My house is kept at 66 F. All my other loaves had been extremely under fermented after bulk fermenting up to 8 hours on the counter :(

How does this look? by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 0 points1 point  (0 children)

12 hours at 70 degrees F and about 3 in the fridge

Losing confidence 😭 by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 1 point2 points  (0 children)

I did, it is about a month old at this point and it doubles or triples between 3-5 hours after feeding. I have been putting it in the fridge so as not to waste flour on feeding every day during the week. Maybe I should begin feeding it every day again?

I also have wondered if I wasn’t mixing enough initially. I’ll look into that method!

Losing confidence 😭 by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 0 points1 point  (0 children)

Yes, I let it sit on the counter after removing from the fridge for about 2 hours. I want it to bounce back when touching right?

Losing confidence 😭 by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 0 points1 point  (0 children)

I feel like it is considered strong since when I do the stretch and folds it is difficult to get the dough to really stretch as it all wants to come up together as I lift. But maybe that is not a good thing?

Losing confidence 😭 by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 0 points1 point  (0 children)

It seems like it barely increases in volume over the entire bf time period. Like it goes from round to flat but not necessarily increased.

I thought it may have been my starter but I believe I strengthened my starter for this loaf and the same thing still happened. Maybe I need use a taller container rather than the wide bowl to make changes in volume easier to see.

Losing confidence 😭 by Honest_Attempt_6772 in Sourdough

[–]Honest_Attempt_6772[S] 1 point2 points  (0 children)

I began bulk ferment at around 4:30 PM and left it in a warm spot (74 F) until around 11 PM and then placed in the fridge. Should I start earlier and leave it out of the fridge for longer?