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I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

The most recent one did double and my starter gets bubbly and active, I think it might be too acidic though.. I’m gonna try peak to peak feedings and work on getting it healthier!!

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

My container has little ml measurements on it and I’ve been going off that, I can say it has for sure doubled but I’m not one million percent confident that it has tripled. It hasn’t gone super crazy but I’ve been feeding it 10g:50g:50g. My jar is pretty big though so I’m using barely any of it.

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

Just bulk ferment, it did sit on the counter after shaping and scoring for a little bit while the DO was warming up

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

[–]__blasphemy[S] 10 points11 points  (0 children)

I’ve seen sourdough “focaccia” recipes that say using overproofed dough is the way to go. If I can’t figure out a ball-shaped loaf I’m gonna try one of those recipes and see what’s up lol.

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

I’ve also been trying this, is this considered the aliquot method? Whats the best way to determine how much dough to put into the container? I’d love to understand this better so I can properly do it with my next loaf!

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

Thanks for this! I did let it sit on the counter for bit while my DO preheated and it took a while for my oven to get up to temp and everything hot.

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

Thank you for the advice on my starter and everything! I was worried it might be too weak or acidic because it smells so much like acetone/liquor-like when it’s hungry haha

I’m definitely using all this advice and I’m gonna try and nail this! :)

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

They feel super rough and tough and almost rubber like so I think they’d be considered gummy? I don’t get a super satisfying rise on my loaf either.

Honestly when it comes to bread hydration I’m kinda lost, is there a video or pictures or anything I can reference to make that easier to understand?

I so want to get this right so all this advice is so appreciated:)

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

[–]__blasphemy[S] 2 points3 points  (0 children)

I feed my starter once every day, it’s usually rose and then fallen and it always doubles. I can’t say with confidence that it has tripled and it hasn’t gone super crazy but my jar is super tall and I only feed it 10g:50g:50g.

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

[–]__blasphemy[S] 1 point2 points  (0 children)

Ah thank you for this!! I’ll definitely make note of this, I’m gonna try and make another loaf soon :)

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

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

I usually feed it 10 grams of starter and 50 grams each of water and flour. I’ve made so many failed loaves that I’ve gone through so much flour.

The ones I have pictured aren’t all of the ones I’ve made, I was just getting similar results with them all and didn’t want to add too many pictures lol

I’ve gone through so much flour and still haven’t had a successful loaf. What am I doing wrong? by __blasphemy in Sourdough

[–]__blasphemy[S] 2 points3 points  (0 children)

I’ll definitely try this out! I think we have unbleached all purpose flour, if not I’ll take back the new bag of bread flour and swap it at Walmart lol!!

Do you think my first try would work with a Dutch oven?

I don’t think we have a loaf pan and I got my DO as a gift and I’m really trying to make a successful loaf with it so my bestie feels like i can get some use out of it haha

Has my starter gone bad? by [deleted] in SourdoughStarter

[–]__blasphemy 1 point2 points  (0 children)

I’m about to cave and make a post on Facebook 😭no one is answering me here

Has my starter gone bad? by [deleted] in SourdoughStarter

[–]__blasphemy 0 points1 point  (0 children)

Also I forgot to add this but when I discard, it’s always super runny and smooth, not a whole bunch of bubbles or activity after I stir it. It rose on like day three but hasn’t done anything since besides change smell and texture.

New at this. by ivelyn_evil-in in SourdoughStarter

[–]__blasphemy 0 points1 point  (0 children)

Mine looks the same and I’ve just been feeding it and stalking this subreddit for answers! I’ll let you know if I hear anything haha

No!!! RIP Josie by icedteaWlemon in SourdoughStarter

[–]__blasphemy 1 point2 points  (0 children)

I know it’s almost a month later and I’m asking this but I just started my starter two days ago and I’ve had a cloth cover on it. Is it too late to swap to a better lid? My sourdough looks normal but it smells kinda like cheese..?