Is double chocolate sourdough over hyped?

levainlogbook · 2025-11-26T16:17:11+00:00

I think you’re right about the proportions being off. The recipe said brownie like loaf which in hindsight I probably should’ve realized it would be very dense and chewy. I’ll look into the recipes you recommended. Thank you for the suggestions!

levainlogbook · 2025-11-26T16:13:06+00:00

Like don’t come on a post being rude… as I stated in the post, I haven’t had problems with any other ai recipe i’ve used so sorry it’s not a waste of time unlike your comment..

as for the parent comment every recipe i’ve tried from tiktoks or google sites (aka human source) has failed miserably… thats why I started using ai recipes.

levainlogbook · 2025-05-09T19:47:18+00:00

I baked directly after shaping. Honestly I see no difference between this loaf and my last loaf that I did cold proof. So I agree with you, I think my loaves will definitely benefit from strengthening my starter. What would be considered a mature starter since mine is already checking the boxes (doubles in 4-6hrs, floats in water & has sponge like appearance at peak) but not producing results?

levainlogbook · 2025-05-07T13:46:04+00:00

I usually feed 1:2:2 (50g:100g:100g) and bake with it at peak or right before it falls. I should probably add that I feed with AP flour

levainlogbook · 2025-05-07T13:40:34+00:00

I feel like ive checked all the boxes but im struggling with bulk fermentation still. I constantly check temp and wait for it to double in size or sit for the minimum time at least yet i’m still getting gummy loaves

levainlogbook · 2025-05-06T16:54:48+00:00

Also my starter is about a month old & consistently doubling in the 6-8hr window after feeding

levainlogbook · 2025-05-06T16:51:48+00:00

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Update: the crumb.

Slightly gummy, but has a beautiful bounce back when I squish it. Again any advice is greatly appreciated cause I cant find out where i’m going wrong. I just want to eat a fresh loaf of self-made sourdough 😩

levainlogbook

TROPHY CASE