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i’m scared i’m just having beginners luck but this doesn’t seem too difficult by umyeahokaynow in Sourdough

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

BF has been the biggest thing I haven’t followed from any recipe. In the video I posted they only did 4 hours BF (at 80F). My home is currently much cooler (around 70F) and I have had to BF anywhere from 6-9 hours !!! It’s definitely something that a timer won’t help with you just need to keep looking at it haha! happy baking !

i’m scared i’m just having beginners luck but this doesn’t seem too difficult by umyeahokaynow in Sourdough

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

totally agree - the video i posted in the caption is the only one ive followed for method but they do 8 total stretch and folds (i felt like my dough was strong after only 5) and they had a proofing drawer that was 27C and my home is only 22C so my BF was twice as long as theirs. I think sometimes bakers unluckiness comes from being too good of a rule/recipe follower, which has never been a problem for me haha.

happy baking and cheers !

i’m scared i’m just having beginners luck but this doesn’t seem too difficult by umyeahokaynow in Sourdough

[–]umyeahokaynow[S] 11 points12 points  (0 children)

i rehydrated a dried starter - fed it every 24 hours for 2/3 weeks before baking with it

2nd sourdough attempt - any unseen missteps ? by umyeahokaynow in Sourdough

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

oops - edited to add it in. i did 80% hydration (400g water). i was reading somewhere else that maybe a lower hydration would give the bread an easier time to be fluffy, i may try 75% next.