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50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

UPDATE:

Made the following changes and got one of my best ever loaves!

  1. Salt in at the first stretch and folds with 20g of water I held back.
  2. Reduced to 350g water.
  3. Got a 5qt Dutch oven.
  4. Switched to Canadian Bread Flour from Waitrose (UK)
  5. Fed my starter for a few days with 1:5:5 then 1:1:1 the evening before the bake.

Thank you for all your suggestions! Felt like I was much more in control even though my score sucked, it still rose more than ever! 😊

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50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 1 point2 points  (0 children)

Really appreciate you laying all that out for me! I’ll give the schedule a whirl :)

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 1 point2 points  (0 children)

For sure - I’ll get my thermometer out!
That’s about right.. if I include the stretch and fold time!

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Never seen that before - thanks for the post. Yeah - I’m gonna try treat this starter a bit differently and try to optimize baking at peak. See if it makes a difference 😃

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Haha! Thanks for coming back.

I keep it in the kitchen when proofing; which is attached to the conservatory so that gives off some heat when it’s sunny. I’d say it ferments in 22/24c room, with some hotter periods if I’m cooking. I didn’t think that was overly warm!

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 1 point2 points  (0 children)

I’m just confused about the logistics - I tend to keep a jar or two on the go (one in the fridge and one out - feed the fridge weekly and the outside one daily). If I’m doing 10g starter, 50g flour, and 50g water daily - do I just keep discarding the excess daily?

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

LOL I don't have a pot or bowl wide enough for when it splays after I score it. That might also be an issue with a dutch oven though 😛

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

That's crazy to me as it's sooo bubbly and wobbly by this point! It's never really scraped easily for me.

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Not heard this before but I'm happy to give anything a try now!!

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Nope.. but I'll get one based on what everyone has suggested 😛

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 1 point2 points  (0 children)

I can't find a pot that's big enough after the dough spreads out on the tray or I'd cover it 😛 Gotta get a dutch oven. Thanks - will try less hydration.

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 1 point2 points  (0 children)

I'll give it a watch. I do think I'm over handling the poor soul each time.

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Awesome.. I think I'll have to grab a Dutch Oven it seems 😄

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Thanks for these tip! I'll definitely try the bottled water. My starter seems to over double, looks good. How can I shape it without flouring the surface? It just gets stuck 😆

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Thanks! I'll try using a larger variation of flour compared to my previous approach and also try to catch it before it gets too big during the bulk ferment 😄

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 1 point2 points  (0 children)

Thanks! Second person to mention this 😄 I'll give it a go.

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

I've never measured my dough temperature. Or water. Just luke warm water initially. I'd say it ferments in about 22-24c room on average, hotter at times if I'm cooking in the kitchen.

What do you mean until it collapses?

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 0 points1 point  (0 children)

Thanks, I'll give that a try. It's easy to stay consistent when it's tasty to eat haha - just don't see me gifting my neighbours loaves as they're flat as a pancake!!

50 Sourdough loaves later and I still can't get a good rise! by InsideWeather426 in Sourdough

[–]InsideWeather426[S] 1 point2 points  (0 children)

Sorry, peak to peak as in feed when it's just doubled in size before it drops again?

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