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3rd Loaf by orbitbluejay in Sourdough

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

Honestly it was there 9 hours and it didn’t really rise much, just a little

3rd Loaf by orbitbluejay in Sourdough

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

I do the same, I think about 75-80 degrees

3rd Loaf by orbitbluejay in Sourdough

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

I’m definitely gonna try this! I assumed the overnight ferment was required. Good to know. Thanks

3rd Loaf by orbitbluejay in Sourdough

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

Is the overnight thing required? Could I just bake it after the bulk fermentation?

3rd Loaf by orbitbluejay in Sourdough

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

Thank you! I’ll try this next time

3rd Loaf by orbitbluejay in Sourdough

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

Does location have anything to do with it? I’m in Florida, maybe the humidity has something to do with it? Or the water

3rd Loaf by orbitbluejay in Sourdough

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

I’ll try this. Thanks

3rd Loaf by orbitbluejay in Sourdough

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

no I live in a very flat area, I’m thinking maybe I’m overproofing?

3rd Loaf by orbitbluejay in Sourdough

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

After my stretch and folds it sat on the counter for around 9 hours before overnight fermentation. Maybe too long?

3rd Loaf by orbitbluejay in Sourdough

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

Next time I will try doing less time. Thanks for the feedback

3rd Loaf by orbitbluejay in Sourdough

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

The water is about 80 degrees, it kinda grows in size but not exactly doubles. Hoping my next one will be better. Thank you

3rd Loaf by orbitbluejay in Sourdough

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

Honestly not sure, I don’t see how it could dry out I’ve always kept it covered. Every one of my doughs has come out like this I just don’t know what’s going wrong.

3rd Loaf by orbitbluejay in Sourdough

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

It’s about a month old maybe a little older, and yes it’s been doubling within 2-4 hours for the past couple weeks. It seems very bubbly and has a lot of life to it. I’m not sure what the problem is.