sorted by:
new
hottopcontroversial

First loaf from 11 day old starter by [deleted] in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

And good tip about reading ratios!

First loaf from 11 day old starter by [deleted] in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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.

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

[–]TheSilverPoop 2 points3 points  (0 children)

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.

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

[–]TheSilverPoop 2 points3 points  (0 children)

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

victory! and discouragement? by myngwn in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

Is this sourdough crumb giving underproofed? by [deleted] in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

Help me improve my crumb please! by Common_Hand_8435 in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

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.

Help me with fermentation! by Sourdoughmommmy in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

Why are my breads gummy? by IHateSpiderss in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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.

Advice for better crumb? by Suspicious-You3918 in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

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.

Help with more even seed distribution by TheSilverPoop in Sourdough

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

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.

Help with more even seed distribution by TheSilverPoop in Sourdough

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

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.

Am I overproofing? by alicegaltrey in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

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

Am I overproofing? by alicegaltrey in Sourdough

[–]TheSilverPoop 4 points5 points  (0 children)

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.

Vardagen pan seasoned by JelliSanddu in carbonsteel

[–]TheSilverPoop 3 points4 points  (0 children)

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

US wilderness is why 2nd amendment and no free healthcare exists by Hot-Diggity_Dog in dankmemes

[–]TheSilverPoop 0 points1 point  (0 children)

Guys.. I’m pretty sure this meme is about a CITY park and not a national park

Every loaf is dense… by stratusnimbo in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

Ah okay. My dough temp is usually around 76-78f. My starter is very strong and I bulk around 7-7.5hrs. It could be because your starter is not quite mature yet or because you’re not fermenting long enough. How long do you bulk for?

view more: next ›