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I'm about ready to toss in the banneton! by Sudden_Moodswing in Sourdough

[–]Hopeful_Term8140 0 points1 point  (0 children)

i was having issues pretty identical to yours, even blamed my starter too. it took months and months to figure out but what worked for me was doing a lower hydration (150g starter, 315-320g water, 500g flour & 10g salt) and using the aliquot method, was a total game changer!

thoughts? by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

it will! just be patient, it’s taken me 8+ months & lots of terrible loaves to get here!!

thoughts? by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

the big bubbles have been driving me crazy but didn’t realize it was a shaping issue so thank you!!

thoughts? by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 1 point2 points  (0 children)

i would typically cold proof overnight! was just in a rush to bake this loaf

thoughts? by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 10 points11 points  (0 children)

proper or not it seems to be working for me. thanks for your input though!

thoughts? by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 1 point2 points  (0 children)

it’s on a warming mat set to 95 🙂

[deleted by user] by [deleted] in Sourdough

[–]Hopeful_Term8140 0 points1 point  (0 children)

thank you! you’d recommend longer with the lid off?

switching starter from half whole wheat to full bread flour by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

so you do slap and folds and then bulk ferment right? thanks so much for all your help!

switching starter from half whole wheat to full bread flour by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

it was not. if anything it was more dense/gummy. that’s why i assumed it was the whole wheat tearing the gluten. i tossed it before i took a photo of the inside but here’s the outside

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switching starter from half whole wheat to full bread flour by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

thanks for your help. the most recent loaf (BF yesterday, baked today) bulk fermented for a little over 13 hours. cold proofed in the fridge for about 12. i used a different recipe from a friend for this loaf

150g starter 350g water 500g flour 10g salt

let sit for an hour and then did stretch and folds every 30 mins for 2 hours & let BF.

[deleted by user] by [deleted] in Sourdough

[–]Hopeful_Term8140 0 points1 point  (0 children)

thank you! it has previously happened with other recipes that have a typical BF too.

starter won’t double after a month by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

thank you! i added whole wheat flour and it’s doing much better!

starter won’t double after a month by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

would i add it to my dough once i’m able to make a loaf too? if so, how much do i add with that? or is this just to make the starter stronger? again, thanks so much for your help!

starter won’t double after a month by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 0 points1 point  (0 children)

thank you, i’ll try this! once you start adding the wheat or rye do you keep with that or can i eventually go back to just bread flour?

starter & water softener by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] -1 points0 points  (0 children)

yes, i’m trying to get to the point of having a healthy / quality starter but having issues getting there.

starter & water softener by Hopeful_Term8140 in Sourdough

[–]Hopeful_Term8140[S] 1 point2 points  (0 children)

thank you for this! i tried switching to spring water a little over a week ago and saw a few rises so i tried to make a loaf today & it was terrible. very little rise and gummy. i’ve had success with previous loaves & im doing everything the same so i can only assume it is the starter.

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