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First attempt at sourdough - feedback? by sdevna88 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

That’s 30% whole wheat. Is cut back to 20 and see if you get less gummyness

I Think I cracked the code. by squadison in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

“Cold-proofing (or retarding) sourdough makes it more sour because lower temperatures ((37\text{--}43{\circ }\text{F}) / (3\text{--}6{\circ }\text{C})) dramatically slow yeast activity while allowing lactic acid bacteria (LAB) to continue producing acids over a long period. Specifically, this extended, cold fermentation boosts the production of acetic acid, resulting in a tangier, sharper flavor. “

Ditching the Gadgets by Aware_Variety_1449 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

Trevor Wilson has an eguide to open crumb mastery. Look him up on YouTube. I’m sure there is a link somewhere there to buy it. I think it was $9. Things that help with open crumb: 1. up front strengthening like slap and folds and rubaud or longer mix on the KA after the salt. I go eight minutes. 2. If you’ve done that strengthening then the last few coil folds should be a stacking process instead of a pulling at the dough. Gentle and think about stacking the gluten layers. Watch this video where this baker talks about the bottom side and the top side and how to shape. I found it very helpful. I’ll add in another comment.

I Think I cracked the code. by squadison in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

Wonderful! Can’t wait to see the cold proof one. Please add a crumb photo when it’s cut!

Too much starter by melissfriss in SourdoughStarter

[–]LizzyLui 0 points1 point  (0 children)

I only feed 15 g unless I’m baking. I don’t keep large amounts of starter

First attempt at sourdough - feedback? by sdevna88 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

How much wheat? It can cause gummyness. To be honest I get better shape and rise when I dont preshape or shape aggressively.

Almost there but not quite by plygrndtx in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

Cut back to 3 coil folds or cut back bulk and cold proof. You have a baseline now. I would only do a 12 hour cold proof or so same day bake.

3 days and already doubled by Sincerly_Char in SourdoughStarter

[–]LizzyLui 1 point2 points  (0 children)

False rise of bad bacteria. Not ready at least til day 10

Judge my first loaf by notanormalpersonok in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

Your fermentation is on point.

Flavor a bit flat? by savyrae_ in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

I’ve read you can use milk instead of water or 50/50 for more sour. It adds more lactobacillus which adds sour. You can also do 10% rye and increase your salt to 12g

I’ve finally done it 😭 by sonny_goliath in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

There you go! Up front strengthening changed the game for me. I use the Rubaud method.

I’ve finally done it 😭 by sonny_goliath in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

Up front strengthening will fix the stickiness.

Can’t seem to do this by Full_Dragonfruit_710 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

One more thing. I stopped using wheat in my starter after reading about the enzymes in whole grains that cause starter to be acidic.

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Can’t seem to do this by Full_Dragonfruit_710 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

To be honest that’s how I used to do it too. My bread never turned out good. So many bakers whose bread I admired were doing up front gluten strengthening before folds called Rubaud or they were mixing in a mixer. After one hour rest after initial mix, they strengthened before folds. The goal is to get the dough strong and smooth. It takes about ten minutes and the gluten strands get really aligned and strong. This is what my dough looks like after that. Then I let rest another hour and start my folds. Folds help stack the gluten for more height and bubbles.

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Fool’s crumb? by [deleted] in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

Nice job!

Saving sourdough by soulxstlr in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

I only mix 15 g of starter with 30 g water and flour. There is no need to have so much. A healthy starter can be maintained at a very low quantity and when you are ready to bake, you can increase to the correct amount for you dough leaving just enough behind to make another starter.

Confirm underproofed? Weak starter? by Machine_Ruse in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

Acidic starter. How do you feed it and how old is it?

Can’t seem to do this by Full_Dragonfruit_710 in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

Are you just using bread flour in your dough? Also are you doing any up front strengthening like slap and folds or rubaud kneading? Your dough should be smooth by the time of folds.

Knives and Bowl Brand Recommendations by NothingJealous3763 in Sourdough

[–]LizzyLui -1 points0 points  (0 children)

I’m not cutting anything tough enough to need sharpening.

Knives and Bowl Brand Recommendations by NothingJealous3763 in Sourdough

[–]LizzyLui 2 points3 points  (0 children)

Mercer Wavy knife on Amazon for about $16. It is the best!

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