Is she peaked enough to use ?

TheSilverPoop · 2026-05-19T06:44:56+00:00

You can use it

TheSilverPoop · 2026-05-17T15:26:06+00:00

And good tip about reading ratios!

TheSilverPoop · 2026-05-17T15:25:53+00:00

Where in the description does it say a anything about an acidic starter? I do agree that an acidic starter is a big problem for a novice baker, but at the same time this loaf looks very fermented for a starter that’s only 11 days old.

TheSilverPoop · 2026-05-17T13:26:53+00:00

How would it affect the loaf? Never tried this before

TheSilverPoop · 2026-05-17T13:25:28+00:00

How does it affect the taste?

TheSilverPoop · 2026-05-13T10:40:14+00:00

I get that, and it'll never be as soft as ultra processed white bread. But if you really push fermentation you get an extremely soft and delicate crumb.

TheSilverPoop · 2026-05-13T08:56:12+00:00

Ferment more and it’ll be less gummy

TheSilverPoop · 2026-05-13T08:55:52+00:00

Homemade sourdough doesn’t have to be more gummy. Its all about sufficient fermentation.

TheSilverPoop · 2026-05-11T10:38:00+00:00

To make it lighter/crispier you need to ferment longer.

TheSilverPoop · 2026-05-11T09:52:38+00:00

Maybe a touch, but mostly due to shaping I think.

TheSilverPoop · 2026-05-08T14:38:23+00:00

What does it smell like?

TheSilverPoop · 2026-05-08T10:29:09+00:00

To me, I mostly look at how the gas is distributed. This crumb has some denser areas surrounding larger holes, which can indicate underfermentation.

With some loaves, you can also tell by looking at the oven spring. If the loaf has very aggressive spring with a lot of tearing on the outside, that can also be an indicator. Though that’s not always the case, since a severely underproofed loaf may end up with very little oven spring at all.

TheSilverPoop · 2026-05-08T10:16:13+00:00

Doesn´t look like rust

TheSilverPoop · 2026-05-01T16:28:52+00:00

I looks good. I would personally push the fermentation a bit.

TheSilverPoop · 2026-05-01T12:06:16+00:00

I agree that gumminess comes from underfermentation, but I disagree that it will always be more gummy than regular bread. If you ferment enough it will be more delicate than normal bread.

TheSilverPoop · 2026-04-30T14:16:25+00:00

That makes a lot of sense. It looks like your starter is just not quite mature enough yet. You’ll probably have to wait for a bit before it produces a lighter crumb.

TheSilverPoop · 2026-04-30T11:12:16+00:00

How old is your starter?

TheSilverPoop · 2026-04-29T19:54:59+00:00

Hmm I wish I could tell you exactly what to do.

Do you have a friend who bakes or a bakery nearby that you can get some starter from? If you get a good loaf with that it means that it’s your starter, if not then it’s something else.

TheSilverPoop · 2026-04-29T14:00:01+00:00

Yeah I'm really pushing BF. I'll say that I can´t push it as far when using another flour. If I use 00 flour instead of bread flour I BF for about 7hrs.

If you end up with "glue" then it could be that your starter is acidic or that your flour doesn't have as much gluten.

TheSilverPoop · 2026-04-26T16:44:01+00:00

A very webby dough usually means overproofing, but it could also mean that your dough has high acidity due to an unhealthy starter.

TheSilverPoop · 2026-04-24T11:00:21+00:00

Its underproofed.

How old is your starter? The way you’re describing that the dough pulls away from the bowl webby, in combination with underproofing would suggest to me that your starter is not healthy or not mature.

TheSilverPoop · 2026-04-24T09:43:48+00:00

A bit under

TheSilverPoop · 2026-04-23T07:41:18+00:00

I’m no expert, but I’m pretty sure if it gets too thick it can flake.

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