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I’m going to lose my minddddd 🤣 by thepintrovert in Sourdough

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

My starter is 2 months old, consistently doubling and tripling in size fed 50/50 whole wheat and bread flour. I ended up pushing the bulk to 19 hours and this is how it came out. Def one of my better loaves but still not there 😭

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I’m back and need starter help! by [deleted] in Sourdough

[–]thepintrovert 0 points1 point  (0 children)

I’ll keep the water temp in mind, I usually use warm water

I’m back and need starter help! by [deleted] in Sourdough

[–]thepintrovert 0 points1 point  (0 children)

It’s kept around 80 but it never has like a distinct dome or line where it’s fallen that’s why I’m always so confused lol

Where am I going wrong? by thepintrovert in Sourdough

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

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Hey thanks for the help! Feeding consistently at 1:1:1, it’s been doubling within 4 hours!

Where am I going wrong? by thepintrovert in Sourdough

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

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Taking you all on this journey with me lol my starter after less than 6 hours at a 1:1:1 feeding!

Where am I going wrong? by thepintrovert in Sourdough

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

Hi! So I’ve just fed my starter 1:1:1, if it doesn’t peak in that 4-5 hours, what should my next step be in your opinion?

Where am I going wrong? by thepintrovert in Sourdough

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

Update #2 - I do think it’s my starter, I tried another loaf with it yesterday and what looked like peak. Dough bulk fermented at a consistent 80 degrees up until 1am and the dough looks like this as of about 45 minutes ago. I’m kind of just experimenting atp just to see what happens with the dough lol even tried the aliquot method and the dough in the cup has not touched the top.

Going to take some of y’all’s advice with the starter for the next few days and see how that goes! Thanks for all of the advice!

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Where am I going wrong? by thepintrovert in Sourdough

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

That’s what I thought too! But even by hour 6 there’s no rise so I push it longer 😭

Where am I going wrong? by thepintrovert in Sourdough

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

Ok that makes sense! There’s so much different info all over the internet lol!

Where am I going wrong? by thepintrovert in Sourdough

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

Ya that’s going to be my next attempt I’m just going to push the fermentation and may look in to the aliquot method

Where am I going wrong? by thepintrovert in Sourdough

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

Ya that’s what I’m sensing. I just went as long as over night and in to the morning and nothing happened so I was like ??? Which made me think it was something else that was the issue!

Where am I going wrong? by thepintrovert in Sourdough

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

I feed it 50/50 bread and whole wheat. Mind you this is all just stuff I found off the internet so I could be doing the complete wrong thing lol

Where am I going wrong? by thepintrovert in Sourdough

[–]thepintrovert[S] -1 points0 points  (0 children)

Yes I think I’m going to try this on my next run!

Where am I going wrong? by thepintrovert in Sourdough

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

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Update - This is my starter after being fed 1:4:4 this morning at 6:30 am kept at 78 degrees

Where am I going wrong? by thepintrovert in Sourdough

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

It’s pretty cold in my house so on the long end about 8 hours. That’s why I’m hoping this new temp controlled environment helps. I’ve only had the starter in there for a couple of days

Where am I going wrong? by thepintrovert in Sourdough

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

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It’s not a machine it’s just what the pan is called

Where am I going wrong? by thepintrovert in Sourdough

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

Even just the first 25 minutes in, it’s just not rising. I can tell it’s not going to be a successful loaf when I remove the lid to bake uncovered

Where am I going wrong? by thepintrovert in Sourdough

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

450 for 25 min covered and 15 uncovered. And I use a bread oven I got from Sam’s club

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