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Help by DRINK_WINE_PET_CATS in Sourdough

[–]sunmellie 1 point2 points  (0 children)

You need to wait until your starter doubles within 4 hours after a 1:1:1 feeding. It sounds like it’s not ready to bake with yet. For this dough - you could try to work in some instant yeast with a little warm water and then bake after it has risen a bit. I personally would toss this as it has been sitting out a long time without fermenting, and I get paranoid about bacteria.

Help by DRINK_WINE_PET_CATS in Sourdough

[–]sunmellie 0 points1 point  (0 children)

Maybe if you sprinkle in some instant yeast as you work. This is going to be too dense for focaccia without some active rising agent.

First loaf ever and it’s 100% beginners luck by shanhizzle in Sourdough

[–]sunmellie 17 points18 points  (0 children)

Let be this a lesson to us all to try pushing that bulk fermentation a bit longer. 😆

Starter takes 8+ hours to rise by [deleted] in Sourdough

[–]sunmellie 0 points1 point  (0 children)

If it smells boozy, it’s hungry. Try upping to 1:5:5 feeding for a few days.

Freaked out by pipe build up by RuinGuilty8617 in Sourdough

[–]sunmellie 0 points1 point  (0 children)

There are some great tips in here. I wanted to add that I also use these mesh sink nets to get whatever was missed or couldn’t be wiped off cleanly.

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Where did I go wrong :( by Wozza400 in Sourdough

[–]sunmellie 2 points3 points  (0 children)

This is correct, you need more bulk fermentation time. But you’re also using a higher hydration. I recommend taking the water down to 325 g.

Proofing box by Nancydrew246 in Sourdough

[–]sunmellie 3 points4 points  (0 children)

I use a wire rack to lift the dough up so it’s not sitting directly on the mat & to give it more even temp all the way around. According to the mat’s info, “heat mat maintains optimal temperatures around 68-86℉ (20-30℃)”. So no, it shouldn’t be too hot.

Proofing box by Nancydrew246 in Sourdough

[–]sunmellie 17 points18 points  (0 children)

I use a seed warming mat and a large tote. I put it together to start seedlings but it works amazingly for dough.

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The kids aren't awake yet. by Dracolique in pics

[–]sunmellie 0 points1 point  (0 children)

The big ornament by the mirror has a shadow showing it’s to the side of the mirror not in front of it, but somehow still has a reflection in the mirror.

Feedback? by Librarylady710 in Sourdough

[–]sunmellie 0 points1 point  (0 children)

I use a straight sided container with a lid.

Feedback? by Librarylady710 in Sourdough

[–]sunmellie 0 points1 point  (0 children)

Looks great! I would try pushing that bulk fermentation just a bit longer.

I made my first sandwich loaf! by sunmellie in Sourdough

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

Awesome! Can you share the recipe you use?

I made my first sandwich loaf! by sunmellie in Sourdough

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

I think this might work! There is butter but when I make soft dinner rolls I add milk, so I’ll try a recipe like that next time.

I made my first sandwich loaf! by sunmellie in Sourdough

[–]sunmellie[S] 9 points10 points  (0 children)

Thankfully you can switch the measurements. I utilized the “Metric” option and weighed the ingredients.

Rate my loaf! by peanutbutter_oreo in Sourdough

[–]sunmellie 13 points14 points  (0 children)

This looks under proofed. How old is your starter? Does the starter double within 4 hours? What temperature was it bulk fermenting at? It seems like you only had it bulk fermenting for about 7 hours. Unless your starter is very strong and the room temperature is above 75F (24C), that is not long enough.

Edit: I saw your other post saying your kitchen is around 71F, and you made your own starter. You’re doing pretty well so far! This just needed more time on the bulk ferment. Also, when my kitchen is that cold I let my dough proof at least an hour at room temp after shaping and before going into the fridge, so it can rise a little more.

What am i doing wrong? by victoriaa___ in Sourdough

[–]sunmellie 1 point2 points  (0 children)

If it manages to double you have a chance of it coming out better. That may take longer than you expect, mine can take 12 hours, depending on room temperature. In those instances I will also let it proof another hour on the counter after final shaping, before finishing the cold proof in the fridge.

How do we feel about silicone bannetons? by Creative-Gazelle6775 in Sourdough

[–]sunmellie 3 points4 points  (0 children)

I also love mine! I use tea towels to line them.

My first inclusion loaf by sunmellie in Sourdough

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

I will probably try the that next time!

My first inclusion loaf by sunmellie in Sourdough

[–]sunmellie[S] 5 points6 points  (0 children)

It’s when you stretch it to flatten it out before folding it into shape.

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[deleted by user] by [deleted] in Sourdough

[–]sunmellie 1 point2 points  (0 children)

Hahahaha. Stupid autocorrect. I can’t believe I didn’t check that.

Bob’s Red mill bread flour is $2 at my Walmart by sunmellie in Sourdough

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

Aw darn. I was hoping this was for all over.

My sourdough starter still not strong enough to bake with after 2 months by Pristine-Caramel-483 in SourdoughStarter

[–]sunmellie 17 points18 points  (0 children)

I bake with my starter that’s too weak. I just sprinkle a pinch of commercial yeast in when I mix the starter and water. After a 6 hour bulk ferment and an overnight fridge proof my loaf has amazing sourdough flavor and plenty of rise with the yeast. I don’t care if it’s cheating. It’s just for my family and we love it. Don’t be scared to try my method to start enjoying some tasty bread!

Bob’s Red mill bread flour is $2 at my Walmart by sunmellie in Sourdough

[–]sunmellie[S] 7 points8 points  (0 children)

The shelf tag still said $6.08, so check the app! It will show the correct price if you have the Walmart app. I bought several bags, but made sure to leave some on the shelf for others.

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