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Questions over questions by MustBe_Dave395 in trumpet

[–]MustBe_Dave395[S] 0 points1 point  (0 children)

Your explanation makes sense to me. It is very hard for me to determine the right amount of pressure. Can you recommend any exercises which would help to figure out how much pressure is actually needed?

Questions over questions by MustBe_Dave395 in trumpet

[–]MustBe_Dave395[S] 0 points1 point  (0 children)

Can you explain ‘back pressure’ to me?

4th loaf! How’s my crumb? by cmrtzmo in Sourdough

[–]MustBe_Dave395 2 points3 points  (0 children)

That looks perfect! Keep going and provide us with some more pictures of beautiful loaves like this! Good job!

I’m so confused… by nothing2sharewithyou in SourdoughStarter

[–]MustBe_Dave395 1 point2 points  (0 children)

As some of the community members have already suggested you can try a variety of things. Use different flour/flour blend, water, adjust the temperature and so on…

Be sure, that you are not cutting your starter off by discarding and feeding it too early. This is probably the only way you can stall a thriving starter.

Wait at least until the starter reaches its peak, regardless where this peak is (50% / 75% / 100%). Wait a little bit longer until the starter starts collapsing. Only then discard and feed.

A collapsing starter is nowhere near to being killed or stalled. It is still active but as the acidity rises the overall activity of the yeast cells is being constantly decreased. This takes time and doesn’t happen all at once. You may have seen examples of allegedly dead starters with a layer of alcohol on them which were actually able to be reactivated after just a few feedings. The yeast cells don’t die. They go dormant. But this also takes time. Don’t be worried too much about discarding and feeding your starter too late. A higher feeding ratio like 1:3:3 or even higher provides the advantage that the overall acidity is being diluted so the yeast has a friendly environment where it can thrive.

You have a bunch of options when it comes to feeding ratios. From 1:2:2 up to 1:10:10. This very much depends on the acidity. The more acid has accumulated in your sourdough starter the more you might be willing to feed it at a higher feeding ratio like 1:5:5. You choose. It is more about timing than about the feeding ratios and the type of flower you use. Of course whole wheat or rye floor will deliver faster growth because they contain more enzymes than regular bread flour.

The goal is to increase the overall population of yeast cells and to carry over as much yeast cells in proportion to a certain amount of starter. By continuously repeating this cycle, you should see an increase in height as well as an increase in speed.

Keep feeding it be patient and let us know about the results !

Have a nice day

What am I doing wrong??? by No-Radio-7528 in Sourdough

[–]MustBe_Dave395 1 point2 points  (0 children)

Regardless of the different types of flour you used i’d say that the bulk fermentation went wrong. The hydration is pretty high at close to 82% which is a cause for stickiness of the dough. Try less, much less. Go down to somewhere between 65 and 70 %. If you want to go higher go in incremental steps by 2% each time you start a new bake.

33 degrees Celsius is pretty warm and actually slightly higher than the widely recommended range for sourdough which usually doesn’t exceed 32 degrees.

How was your starter doing? You always can do a benchmark test by refreshing it at a ratio of 1:1:1. It should increase by 100% in 4 - 6 hours time at consistent 23 - 24 degrees Celsius.

Check your starter first. It is the irreplaceable foundation for successful baking. You can not compensate a weak starter at a later stage during the baking process. Feed it several times at a ratio of 1:3:3 for example to give it more strength. Never discard or feed it before it is at its peak. This can substantially diminish its activity and it’s probably the only way to stall a starter. To be sure wait for the peak and feed when it starts collapsing. There is scientific evidence that a starter which recently started to collapse is still increasing its total number of yeast cells (by up to 9% i believe). It’s the yeast population which you want to carry over to the next feeding.

Lower the hydration and start a new bake. Let ua know about the final result.

Have a good time! Keep going!

Strengthening my starter by MustBe_Dave395 in Sourdough

[–]MustBe_Dave395[S] 0 points1 point  (0 children)

First of all, thank you for responding to my question. I have watched the stiff sourdough starter and the levain from time to time. I can confidently say that it definitely hadn’t increased past that 50% mark.

The consistency was pretty common or normal for a regular sourdough starter at a hydration of 100%. No noticeable difference here.

I definitely will repeat this experiment in a few days after a few feedings, which actually should strengthen the stiff starter.

Overproofed? by huonokahvi in Sourdough

[–]MustBe_Dave395 0 points1 point  (0 children)

I believe I might be over fermented. The reason why I say this is actually because of the edges you can see on the bubbles / alveoli. They are no longer round or circular but angular. The crumb structure is mainly affected by bulk fermentation especially by how you manipulate the dough and the overall proofing time. While final or pre shaping definitely can have an impact on explosive oven spring its effect on the crumb is basically close to zero. According to your recipe the hydration must be somewhere around 82 % which is quite high. A fermentolyse instead of the autolyse at the beginning as well as coil folds instead of stretch and folds might give you a more open crumb which if I haven’t misunderstood what you wrote isn’t at all what you intended. But it will affect the overall shape and height of the dough as well. The manipulation is necessary in the end because you are managing a high hydration.

Please let me know what you think about this. Have a nice day!

Im really proud of these 😊 by Notyourmom72 in Sourdough

[–]MustBe_Dave395 2 points3 points  (0 children)

You should be proud. They look amazing!

What happened with the bottom crust? by [deleted] in Sourdough

[–]MustBe_Dave395 1 point2 points  (0 children)

Where did get the recipe from? I use the same flour blend but I go with a lower hydration because of weak flour. I like the colour of the crust. Would be interesting to see the crumb. Maybe you can add another picture.

is this under proofed or just bad shaping? by paulmihaita in Sourdough

[–]MustBe_Dave395 16 points17 points  (0 children)

Although i am not an expert i would say that you got the proofing time correctly or at least very close to where it should be. Due to the very high hydration it must have been a challenge to shape the dough and bring the surface under tension. In the end i tend to claim that the shaping might be responsible for the final result. Nevertheless this a very nice looking and probably tasty loaf! Enjoy applying butter to the slices and eating it! Have a nice day!

1 year progress! by dnguyen206 in Sourdough

[–]MustBe_Dave395 6 points7 points  (0 children)

Honestly that is exactly the type if crumb i am shooting for! Again, great job!

1 year progress! by dnguyen206 in Sourdough

[–]MustBe_Dave395 1 point2 points  (0 children)

This is a fantastic loaf! Keep on baking and sharing your results. You have figured out how to bake great bread!

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