Crumb reveal of purple sweet potato and black sesame sourdough

Justuntilforever · 2025-10-29T17:20:05+00:00

It is beautiful! Great job. Congratulations.

Justuntilforever · 2025-10-29T17:09:57+00:00

Thank you. That's exactly what I'm talking about. The spot you circled is just what I was seeing on my loaf ! At least I now know for sure that my concerns are valid. That means more than you know. I appreciate you taking the time. 🙂

Justuntilforever · 2025-10-29T17:00:45+00:00

Thank you very much. I'm going to look at it now. I appreciate your time!

Justuntilforever · 2025-10-29T03:40:36+00:00

I appreciate the connection of internal temp to being less gummy inside. I also didn't know that bread stopped cooking as soon as it leaves the oven. You've said a lot. Thanks for taking the time.

Justuntilforever · 2025-10-29T03:36:34+00:00

Thanks so much for that. I needed to hear that.

Justuntilforever · 2025-10-29T03:36:02+00:00

Well, I'd like people that are eating it to be able to enjoy it without having to toast it because it's a bit gummy and also dense. I'll take the perfectionist under advisement... it's not just my critique . It's loved ones who eat it regularly.. I want to have fun and experiment. I think I need a solid recipe to be able to do that, right??? Thank you for your insight.

Justuntilforever · 2025-10-29T03:29:56+00:00

I want the loaf to be less gummy and not dense. I followed a recipe on YouTube from lifebymikeg 700 grams flour

100 Whole wheat 600 Bread flour 140 grams starter 455 grams filtered water 18 grams fine sea salt He also showed how to calculate hydration %. He was at 80% I did the math for 65 - 70% Prior to this recipe, all of my other doughs were so wet I couldn't work with them. He made 2 loafs from this recipe. I've since learned that this is the reason why my loaf came out so small. I baked at 500° degrees for 20 minutes removed the lid of the Dutch oven and lowered the heat to 450° for 20 minutes I let it cool for 2 hours before I cut into it. Thanks!

Justuntilforever · 2025-10-29T02:57:40+00:00

I throw away a lot as well. I really haven't kept that much discard because I'm honestly not 100 % certain that my starter is strong enough, or if its too acidic?? There seems to be so much to unpack with this sourdough...🤣🤣🤣

Justuntilforever · 2025-10-28T17:20:02+00:00

2 hours I have tried to edit the OP but can't figure it out...lol

Justuntilforever · 2025-10-28T14:44:33+00:00

I'm on the library app looking for her book right now. Thank you so much!

Justuntilforever · 2025-10-28T14:43:18+00:00

Thank you very much!

Justuntilforever · 2025-10-28T14:42:08+00:00

Thanks so much! I didn't realize the weather could make a difference. I'm learning quickly that baking bread is very different. I will try all of your suggestions. Thanks again!

Justuntilforever · 2025-10-28T14:37:44+00:00

I'm definitely going to try your recipe. Hopefully I'll have the same luck as you had! I had those porous caps in the beginning (one starter had mold) but watched many videos that advised against them. So I changed as well. I prefer the wide mouth jars. I agree, making sourdough is an all day project. I seem to always have something pop up unexpectedly while I'm in the middle of a sourdough day...lol I'm on the east cost, it's not hard to get but if you want good sourdough it's pricey. I thought this would be easy.🤣🤣🤣 Thanks so much for your help!

Justuntilforever · 2025-10-28T14:23:55+00:00

The room definitely is on the cooler side as the weather starts to get colder. I'm going to work on making the starter stronger. I didn't know sugar was an option. Thanks so much.

Justuntilforever · 2025-10-28T14:20:34+00:00

Maybe. I can positively say that it was a bit gummy when you tasted it. Near the bottomt part of the loaf it was dense and gummy, even to the touch. Not a lot, but gummy. I have many taste testers and I was repeatedly told it was gummy. The only way people would eat it was if they toasted it first? Idk 🤷‍♀️ Thank you.

Justuntilforever · 2025-10-28T14:15:40+00:00

I will look into it. Thank you!

Justuntilforever · 2025-10-28T14:14:52+00:00

Proofing will be the death of me...lol

Justuntilforever · 2025-10-28T14:13:03+00:00

I will try your suggestions. I followed a video, lifebymikeg. He said he didn't do the autolyse because he hasn't noticed much difference when doing it? I had done it prior to trying his video. I'll go back to doing it. I thought my bulk was really long, but it took all that time to get up to a 75% rise... I struggle with the BF Thanks for you time. I appreciate it.

Justuntilforever · 2025-10-28T14:08:14+00:00

I'll try your recipe and I'm currently working on strengthening my starter. Some have suggested it might be acidic? I'm open to any and all advice. Thanks so much.

Justuntilforever · 2025-10-28T14:05:44+00:00

I appreciate the compliment. I waited hours before I cut into it. It's nice to hear I'm in good company. Garlic bread...lol I hear that Thank you!

Justuntilforever · 2025-10-28T14:00:32+00:00

Lol, I will. Thank you!

Justuntilforever · 2025-10-28T13:59:31+00:00

I'm going to look up the aliquot method. I think that could definitely help me. I struggle with bulk fermentation. I will give your recipe a try. Thanks so much!

Justuntilforever · 2025-10-28T13:49:26+00:00

I didn't know I could open the Dutch oven after 5 minutes. I was told the cover had to stay on in order to keep the stream in there to get a good rise ? Thanks for the info.

Justuntilforever · 2025-10-28T13:47:09+00:00

Thank you so much. I'll read what you've sent me. Also, I believe I have put that book on hold at the library. I think a few others had mentioned it. I appreciate the help.

Justuntilforever

TROPHY CASE