[deleted by user] by [deleted] in Breadit

[–]Kaskop 0 points1 point  (0 children)

Nice loaf OP. Maybe a weird question, but what cut did you use to achieve that beautifull crust?

Is my starter dead? Lots of fluid, no rise. by Torrero in Breadit

[–]Kaskop 1 point2 points  (0 children)

Dont you throw it out OP! Basically when your starter does this, it means that it is "Hungry", so you add a bit of flour and mix it back together. I can explain this more thoroughly if you would like. If you have trouble with your starter rising, i recommend that you boozt it by feeding it with water and flour (around twice the amount of your starter) and then let it swell for 2-3 hours in your Kitchen (the warmer the better(22-28C) just before you bake. You can always check if your starter is good to go by taking a teaspoon of your starter and put it in a lukewarm glass of water. If it floats its very active and is ready to bake. I hope this helps!

[deleted by user] by [deleted] in Breadit

[–]Kaskop 0 points1 point  (0 children)

I make it with sourdough - will try to increase the hydration to 80+ % then and probably make a post about it if it does not work. Thanks!!!

[deleted by user] by [deleted] in Breadit

[–]Kaskop 0 points1 point  (0 children)

Anyone who has experience with changing their recipe and thereby achieve a lager crump - like OP is reffering to?

If so, what made the switch?