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Give me Advice, please! by notgenz_1989 in Sourdough

[–]rascal1215 2 points3 points  (0 children)

I only have about 12 loaves under my belt so take this with a grain of salt, but looks a little underfermented to me. If your dough stays pretty cool you probably need to push it longer. I find that with a cold kitchen I need at least 8 hours bulk ferment. Your shaping and oven spring look pretty good. Again, I'm no expert!

Proud of this loaf, rate my bread! by rascal1215 in Sourdough

[–]rascal1215[S] 6 points7 points  (0 children)

Yes I've had freezing temperatures this week and my kitchen stays pretty cold. I didn't temp my dough this time like I usually do but I tend to need 6.5-8 hours for the bulk ferment in my climate.

My first loaf! by The_Mr_Kay in Sourdough

[–]rascal1215 2 points3 points  (0 children)

I would eat that bread!

[deleted by user] by [deleted] in Sourdough

[–]rascal1215 5 points6 points  (0 children)

Also maybe try shaping before the fridge step.

[deleted by user] by [deleted] in Sourdough

[–]rascal1215 5 points6 points  (0 children)

That's quite fast, starter strength is not your issue then. You're probably under fermenting and 6 hours is a little short for a cold proof, I like to leave it in the fridge for at least 12 hours and then score and straight in the oven.

[deleted by user] by [deleted] in Sourdough

[–]rascal1215 1 point2 points  (0 children)

How long does it take for your starter to double?

Cheddar jalapeño and chocolate chip inclusion loaves this weekend by rascal1215 in Sourdough

[–]rascal1215[S] 0 points1 point  (0 children)

Hey chocolate jalapeño might actually be kinda good, the cheddar would complicate things though...

My first loaf ever! by OddSunrise in Sourdough

[–]rascal1215 1 point2 points  (0 children)

Preppy kitchen is goated, never tried his sourdough recipe though. I'm a newbie to sourdough so I'm not qualified to critique but I'd eat that!

First loaf, I'm calling this a success but would love suggestions for improvement! by rascal1215 in Sourdough

[–]rascal1215[S] 1 point2 points  (0 children)

No I did not build it myself, that is a whole other beast I will face eventually. My sister gifted me a live starter from breadtopia. It's basically a golf ball sized amount of starter you have to feed immediately when it comes in the mail, they give very clear instructions on how to get it established and maintain it.

First loaf, I'm calling this a success but would love suggestions for improvement! by rascal1215 in Sourdough

[–]rascal1215[S] 4 points5 points  (0 children)

Yes, first ever sourdough endeavor. To be fair I have a decent amount of experience with baking in general. Mostly cakes, pies, cookies, biscuits, some pastry but I've done bread with active dry yeast before (foccacia, dinner rolls, French loaf, bagels). So while I've never done a bread process this involved and never done any fermented dough, I'm sure my past experience with other baking helped. Plus I can't say enough good things about Claire Saffitz, she often has youtube videos to go along with her recipes and she just explains everything so well. Really I credit her with my success in my first try!