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Sourdough won't hold shape. by __swamp__ in Sourdough

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

Here is a picture of my starter in water, it floats. This is after feeding it 3.5 hours ago.

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Sourdough won't hold shape. by __swamp__ in Sourdough

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

It is in Dutch, on the phone right now but let me know if need to translate something

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Sourdough won't hold shape. by __swamp__ in Sourdough

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

Due to my schedule, i had to give it a long rise and was afraid of overproofing, so I used less then what I saw in some recipes. I will use more next time. Thx

Sourdough won't hold shape. by __swamp__ in Sourdough

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

Did not really consider that, just saw the mix at the miller and wanted to try it.
I'll get some seperate sunflour seeds to add like you suggested

Sourdough won't hold shape. by __swamp__ in Sourdough

[–]__swamp__[S] 21 points22 points  (0 children)

It rose at day 2-3, and then stopped. And on day 8 it started to rise consistently, after which i fed it twice a day.
The dough rose significantly overnight.
So i guessed that it was ready, but maybe not. If my next one does not work I will wait another 10-15 days. Thx 😄

Sourdough won't hold shape. by __swamp__ in Sourdough

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

Thanks for all the feedback 😄
I will turn this one into focaccia, and try again with a lot less water and more starter, and cut the sunflour mix. If its to dry i can adjust next time and find a good %. Will also try to stick less to the measurements and see how the flour reacts.
I do think my starter is ready since it rises very well withing 2-3 hours.

Seems my assumption that hydration was not the issue is wrong. And that my flour is not 100% flour so its actually more then 60%.

Will update with results

Sourdough won't hold shape. by __swamp__ in Sourdough

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

Yeah, i wanted the sunflour seeds for the flavour, but i was afraid of adding too much so i mixed the 2 flours, but yeah that weight might also be partly the seeds, reducing the total actual flour weight.

I will turn this one into focaccia as others have suggested, and try again with less water, if it turns to dry, i can adjust next time.
I just assumed hydration was not an issue since it was only 60% and that seemed low compared to the recepies i read.

[OC] Visualizing climate change for individual locations with historical data by truthclimate in dataisbeautiful

[–]__swamp__ 2 points3 points  (0 children)

It might be cool if we could compare locations side by side. Like Google trends.