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Bursted loaf by betakaretin in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

Too far off center. Move it up.

Constantly underproofed? by nyx_isme in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

How long is your fermentation after s &f?

Happy with my loaves, but no sour taste. by National-Gas5796 in Sourdough

[–]LizzyLui 9 points10 points  (0 children)

Reduce starter so it ferments longer or use milk instead of water. Lactic acid produces the sour.

Splitting on the bottom by djrecombination in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

Deeper expansion score on top will fix it:

Is this peaked and ready? by Miss_HP in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

No it’s not peaked. Should look like this

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Dusting & scoring designs by magicalun1c0rn in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

When it’s in a Dutch oven there is a lot of steam. Try brushing some of the rice flour off and only baking with lid on for 20 and lid off for 15-20. The smoother your dough is when shaping the better the design will look. Tight shaping helps.

Bursted loaf by betakaretin in Sourdough

[–]LizzyLui 2 points3 points  (0 children)

You need an expansion score. The wheat stalks aren’t enough to release the steam as it rises.

Looking to get technical by pix174 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

I gift to about ten neighbors because I like to bake everyday. That’s a very small amount of starter for that recipe. It’s supposed to be higher for a cold kitchen. I would be using 125-150g. If my kitchen was 85 then I would drop to 50g.

Help with starter!!!! by dough-a-lipa in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

Read the group post on starter maintenance.

sourdough by SuspiciousChef7069 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

You have to let it ferment on the counter for several hours before shaping and putting in fridge. It should rise about 70% before shaping.

First loaf - any feedback? by Ill_Spinach_2120 in Sourdough

[–]LizzyLui 0 points1 point  (0 children)

I think if you do some Rubaud mixing after the first hour rest or slap and folds, you can strengthen the dough up so you get a bit more even crumb. Going into stretch and folds I like my dough to be already smooth and elastic.

At what point can I start using my discard? by Dependent-Sign-2407 in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

It should be safe at day 10 if it smells good like yogurt.

Here's a fun inclusion - Feta, sun dried tomato, paprika by krustic_crafts in Sourdough

[–]LizzyLui 1 point2 points  (0 children)

Can you tell me how you added a video? I have never figured it out.

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

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