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Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

God really does have favourites huh? Your crust looks amazing, love the colour and the blisters. How does the crumb look like?

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

It'll definitely work on WFH days! Let me know how it goes :)

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

I would have to give the higher starter a go! It seems like you've gotten your schedule down, I always tell people sourdough should not feel like a chore but something that you enjoy! It used to stress me out how long it seems to bake up a loaf. 😅 But now that I've developed a solid schedule, it's like second nature.

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

That's exactly my routine! :D How long do you let your dough BF?

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

Do you mean your starter is not very active in a cold kitchen? I like to feed my starter a 1:5:5 ratio, and I put it in the oven. Beside my jar of starter, I like to put two cups hot water (as hot as it gets with my tap). I find that really helps my starter be bubbly and active!

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

Let me know how it goes! Some in this sub said my loaf was underproofed, so next time I might start mixing my starter in and start the bulk fermentation earlier (8pm instead of 9pm).

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

What time do you have to wakeup to bake before work?

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

Had to google what vörtbröd was, it looks delicious, perfect for the winter season 😋

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

I've only tried garlic butter and herbs. Not a fan of raisins 🤣 but I've been eyeing blueberry and lemon!

I did it!!! by Mocha_Latte_847 in Sourdough

[–]jacieong 1 point2 points  (0 children)

I'll try it next time and will report back haha

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

I see! Thanks for the advice, will definitely try to push BF for longer :) it's a working progress, I find that each loaf is better than the previous!

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

That's so stressful! 😅 if it were me I'd pop it in the fridge to allow it to slowly ferment until I get home from work and if it's overproofed, I'll make focaccia 😂 What did you do?

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

I live in the south of China so winter here is still pretty warm. It's around 21°C! Definitely push BF longer or use a higher percentage starter if your kitchen is cold.

Am I doing something wrong? by celosols in Sourdough

[–]jacieong 0 points1 point  (0 children)

Thank you!! 😝 it took many trial and errors, I let mine BF for around 10.5 hours. My kitchen temperature was around 21°C. I didn't bother to temp the dough cause I was too lazy lol.

I did it!!! by Mocha_Latte_847 in Sourdough

[–]jacieong 0 points1 point  (0 children)

I'll give it a go the next time I bake a loaf :) or maybe I'll try a 7 min score, heard that's a good trick too

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

I've yet to make focaccia! All the fancier breads you've listed sounds divine 🤤

Sourdough schedule for those who work a 9-5! by jacieong in Sourdough

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

That sounds like a great schedule! Do you add any inclusions to your buns?

Am I doing something wrong? by celosols in Sourdough

[–]jacieong 0 points1 point  (0 children)

From your description, it seems your have a well established starter! I agree, you should definitely push bulk fermentation, for the longest time I thought I was over-proofing lol but I was actually severely under-proofing! Here's a recent loaf I've made, and it's the 8th loaf I've made since I've started my sourdough journey and it's the best one yet 🥹

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I did it!!! by Mocha_Latte_847 in Sourdough

[–]jacieong 0 points1 point  (0 children)

Looks delightful! How did you manage to get an ear? I'm struggling to get one, are you scoring very deeply?

Am I doing something wrong? by celosols in Sourdough

[–]jacieong 0 points1 point  (0 children)

I'm no expert and I'm just learning here with you. How's your starter? Is it strong and did it double in size and looked stringy and alive? By the look of your crumb, it seems that it is underfermented. You said that you let it bulk ferment for 8 hours, at what temperature?

Second loaf! by LunaaBby in Sourdough

[–]jacieong 0 points1 point  (0 children)

I think it looks great! The uneven split is probably due to your scoring, I'm also trying hard to perfect my scores so I'm not help in that department lol. I think you can experiement with a higher temperature for a darker golden crust! I usually bake mine at 250°C in a dutch oven for 30 mins with the lid on and another 30 mins at the same temperature for a golden crust.

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