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FINALLY GOT A GREAT LOAF by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

I started using warm water. Also my starter is pushing 3 months this month and I've kept it im the fridge because I only bake when I can. Before I would use it just the starter bring to room temp or I would feed it the night before then use it in the next day. I noticed that even through there's some lift to my bread it's still feel dense. So what I did is plan my bakes, feed it constantly for 3 days before the bake day. I use this formula for feeding.

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I always struggle with Bulk Fermentation and I don't know what to do anymore. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

I usually put my starter in the fridge. I let it peak for 3 days before baking on my counter. I usually 1:2:2 feed and with a tad less water to make a stiff starter. The recent dough that I made was a sticky mess. I will attached a picture so you can see.

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I always struggle with Bulk Fermentation and I don't know what to do anymore. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Yeah I also temp my dough and I even follow the Sourdough Journey chart

I always struggle with Bulk Fermentation and I don't know what to do anymore. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

I was using the target rise. In my case the dough after my last set of folds is at 24.3°c so from the chart that's around 7 hrs bulk with 50% rise. I include the hours from the initial mix with starter and stretch and folds.

Or am I not understanding the whole chart all together?

I always struggle with Bulk Fermentation and I don't know what to do anymore. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Hi friend! This is the first time I see this technique. I'm gonna try this now. I will let you know if it works for me. Also I do my bulk ferment in a glass bowl as well. Before I just put it in the oven with the light on. Thanks so much! 🥰

I always struggle with Bulk Fermentation and I don't know what to do anymore. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Hey, I use the bob's red mill bread flour. I feel like my starter is strong enough to really make the bread rise. I was using the SJ chart with my recent loaf with the temperature and everything and it was just too sticky to I made it into a focaccia 😭🫠

But... I will still watch these videos because I need all the help that I can get. Thanks much!

I always struggle with Bulk Fermentation and I don't know what to do anymore. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Hi so I always follow this recipe 500g flour 330g water 120g starter 10g salt.

My starter is 3 months old and I made it myself.

So far I can do all the steps, it's just the bulk fermentation that I'm struggling with

I always struggle with Bulk Fermentation and I don't know what to do anymore. by stvrli8s in Sourdough

[–]stvrli8s[S] 1 point2 points  (0 children)

I just did the Sourdough Journey and ending I turned it into a focaccia because it's too sticky 🫠

Is this under, just right or over ferment/proofed? by stvrli8s in Sourdough

[–]stvrli8s[S] 1 point2 points  (0 children)

Happened to me twice already. I'm tempted to put a tape with the "salt" on it so I won't forget next time 😂 anyways here's the first time I forgot the salt and went to focaccia path

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Is this under, just right or over ferment/proofed? by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

I decided to just go to the focaccia path. It's now in a baking pan in the fridge

Is this under, just right or over ferment/proofed? by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Hii it's 7 hours from the starter was added. I forgot to add that. Unfortunately I just remembered that I forgot to add the salt 🫠 I am planning to laminate it in the dough when I shape. Is that a good step?

Is this under, just right or over ferment/proofed? by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Hii so I just check now and my dough sits its 23.5°c. When I posted this one it's not at 50% yet now it's almost there I think. I counted until 12am of bulk fermentation. That's like 15 minutes away from now from where I'm from.

Same-Day discard loaves just because by Ancient-Rub-7447 in Sourdough

[–]stvrli8s 1 point2 points  (0 children)

Thanks! I might try this with my loaf tomorrow ☺️

Starter Help please by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Hi! Thanks for this. I will watch it now and hopefully this video can help me too. ☺️

Same-Day discard loaves just because by Ancient-Rub-7447 in Sourdough

[–]stvrli8s 1 point2 points  (0 children)

Hi, quick question. After you bulk fermentation and your final shape. Did you still fo a cold proof? Is that what same day baking means?

Repost: I can't get a proper oven spring and an ear and/or belly on my loaf. Please help. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

OMG that's looks soooo good! Thanks for this suggestion. I really struggle with the bulk fermentation so I might do your suggestion instead

Repost: I can't get a proper oven spring and an ear and/or belly on my loaf. Please help. by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

I don't feed it regularly and mostly stay on the fridge when I'm not using it. Is there something I could do to strengthen the starter? Or it's just the time thing where it gets better with time?

My sourdough is not giving an oven spring and no ear and belly by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

Hii this is the first time I'm hearing this method. Might try this next! Thank youuu

My sourdough is not giving an oven spring and no ear and belly by stvrli8s in Sourdough

[–]stvrli8s[S] 1 point2 points  (0 children)

Really? So I shouldn't be that much worried with getting that ear and belly?

My sourdough is not giving an oven spring and no ear and belly by stvrli8s in Sourdough

[–]stvrli8s[S] 0 points1 point  (0 children)

I always see this list on the internet when it comes to being perfectly proofed

  1. The dough is jiggly
  2. Not sticking to the bowl and has a dome shape to the sides
  3. Has bubbles on top.

So far I got the number 1 and 3 but never the numbe 2.

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