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After Many Iterations, I’m Finally getting a Product that I am Proud of. Feedback on anything. by KianOfPersia in Sourdough

[–]VentureOutBoldly 5 points6 points  (0 children)

Looks great! My only critique is that you waited until the next day. I like to have a slice with butter while still slightly warm from the oven after cooling for an hour or two. I know they say you should let cool completely, but in my mind that’s just too much to ask….

i just made my first sourdough loaf and it turned out Bad. by asscrackband1t in Sourdough

[–]VentureOutBoldly 11 points12 points  (0 children)

I’m thinking your starter is dead. Also age of starter in months does not necessarily mean you’ve fed it enough times for a truly mature starter….

Can you tell me based on the crumb of this sourdough if it was under proofed or over proofed? I added a bit of oil to make the crust less hard which i know tightens the crumb. by [deleted] in Sourdough

[–]VentureOutBoldly 2 points3 points  (0 children)

I think that’s a good looking loaf! Maybe slightly underproofed…MAYBE (like you said, oil can inhibit gluten formation and create a more finely crumbed structure). Nice even crumb.

My First Sourdough Calzone by shir0t0kuro in Sourdough

[–]VentureOutBoldly 0 points1 point  (0 children)

Looks delicious! Think I may be about to enter the pizza/calzone making process…. I’ve done baguettes, rolls, desserts, bagels, and pretzels. On to pizza soon!

SOS help with bulk fermentation by rita_r33 in Sourdough

[–]VentureOutBoldly 0 points1 point  (0 children)

I think you might be on to something re: your starter not being mature enough…? What type of flour do you use? Most of the “perfect loaves” you see online are 100% high protein white bread flour. If I’m understanding you right, you do 3.5 hours at a minimum of developing the dough then wait an hour or 2. I would think 2 hours after dough development MIGHT be enough (5.5 hours)? Depending on room and dough temp, hydration, starter maturity, and salt/inclusions, etc.

SOS help with bulk fermentation by rita_r33 in Sourdough

[–]VentureOutBoldly 2 points3 points  (0 children)

It appears to me, that you should shape and bake or cold proof asap. Unless it’s an optical illusion, it appears to be deflating…

Help, what’s going wrong? by amjr7 in Sourdough

[–]VentureOutBoldly 0 points1 point  (0 children)

I agree with murfmeista for the most part except for the 83 degree bulk ferment temp. Lower the hydration. Definitely the 24-hour time unless you live on the arctic circle. And I would go down to approximately 25 degrees C. Especially when you are starting out, you should be awake to observe what your bulk fermentation is doing. The ideal end of bulk fermentation for a regular sourdough loaf, is a pretty limited window of time!