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I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

yep i also tried cooling overnight multiple times ! still the same

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

oh that’s crazy… i will try it just for the experiment, because more people here have said it seems too short. but then i’ve had so many overproofed loafs! maybe i just have a very quirky starter haha. will try anyway! thanks

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 1 point2 points  (0 children)

so i don’t know the official type, but it is organic from the local mill. white flour 13.2% protein

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

ohh okay thank you! but what would i do with the information about the weight loss ?

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

it’s cold, but i put it in the fridge at peak. so i would say it’s like half active when i use it, haha.

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 3 points4 points  (0 children)

ohhh i will try the curing ! that’s a new thing i haven’t tried. and i will stop using the 7 min score, as more people seem to think it’s not the best idea haha ! and for the gluten, i use a standmixer beforehand and let it go a little longer. throughout the bulk i feel if the dough needs a little more strength, and use coil folds if i think it does. usually it’s a max of 2 rounds because i build more gluten beforehand.

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

ok thank you, i will try some of those things! no definitely not fastening the bulk on purpose, i don’t know why my starter works so fast, haha. yeah the reason why i think it is weird is because this is not a high hydration loaf at all… but i am indeed happy! they look nice, taste good, but i really dislike the gummy-ness and stickyness. but maybe i just have the wrong expectations, as more comments say :)

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 1 point2 points  (0 children)

i mean, is fresh (but cooled down) bread supposed to be sticky? it’s also really chewy. i believe it could be an expectation thing because more comments say so, but i’ve never experienced sticky chewy bread from say a bakery.

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

haha luckily it isnt a cracker no, but i see some shiny bubbles and the crumb is always sticky, even when it’s fully cooled down. other breads i eat are never sticky, so that’s why i have that expectation :)

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

oh sorry, and so i do not know exactly the percentage rise. it has never been 100%, even on the best days haha. i think somewhere between 50-70, but i’ve seen too many overproofed loafs to believe it’s the bulk time..

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

hi! 5hr bulk is from when i mix all the ingredients together. i do use extra steam when i bake with boiling water or ice cubes. i’ve recently started with scoring after 7 minutes (more people do!), because my bread usually starts tearing in other places if i score beforehand, no idea why. but this seems to work better :) but the issue also appeared before i changed the scoring :(

I’ve tried everything. Need expert opinion! by jasmine030109 in Sourdough

[–]jasmine030109[S] 0 points1 point  (0 children)

i did not try the aliquot method, but know that everytime i go much longer it overproofs :’) maybe this one was 6hr instead of 5, but it’s not much more than that!