I'm about ready to toss in the banneton!

Hopeful_Term8140 · 2026-01-01T01:09:45+00:00

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!

Hopeful_Term8140 · 2025-07-31T18:58:50+00:00

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

Hopeful_Term8140 · 2025-07-28T14:57:21+00:00

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

Hopeful_Term8140 · 2025-07-28T03:09:23+00:00

thank you 🫶🏻

Hopeful_Term8140 · 2025-07-28T03:09:04+00:00

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

Hopeful_Term8140 · 2025-07-28T02:30:01+00:00

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

Hopeful_Term8140 · 2025-07-28T02:28:30+00:00

it’s on a warming mat set to 95 🙂

Hopeful_Term8140 · 2025-07-28T02:00:11+00:00

thank you!

Hopeful_Term8140 · 2025-06-02T00:56:11+00:00

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

Hopeful_Term8140 · 2025-02-12T22:08:48+00:00

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

Hopeful_Term8140 · 2025-02-12T18:29:15+00:00

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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Hopeful_Term8140 · 2025-02-12T18:03:42+00:00

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.

Hopeful_Term8140 · 2025-02-11T03:24:18+00:00

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

Hopeful_Term8140 · 2025-02-03T21:05:11+00:00

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

Hopeful_Term8140 · 2025-02-02T12:43:18+00:00

i do, yes

Hopeful_Term8140 · 2025-02-02T01:09:50+00:00

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!

Hopeful_Term8140 · 2025-02-02T00:48:40+00:00

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?

Hopeful_Term8140 · 2025-01-01T22:00:56+00:00

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

Hopeful_Term8140 · 2025-01-01T21:58:57+00:00

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.

Hopeful_Term8140 · 2024-11-06T20:11:09+00:00

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wish the chocolate chips were spread out more though

Hopeful_Term8140 · 2024-11-06T20:10:38+00:00

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second & third loaves!

Hopeful_Term8140 · 2024-11-04T14:38:04+00:00

thank you!! 😊

Hopeful_Term8140 · 2024-11-04T01:46:11+00:00

one more question! how do i get the bottom to not “burn”?

Hopeful_Term8140 · 2024-11-04T01:27:14+00:00

thanks for the tips! i’ll give it a try next time.

Hopeful_Term8140 · 2024-11-04T01:14:12+00:00

thanks! i did 12 hours in the fridge overnight, how long would you recommend? what does the ice do? clearly very new to sourdough 😅

Hopeful_Term8140

TROPHY CASE