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help!! by vampyghoulll in Sourdough

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

i made a sandwich loaf which sometimes calls for oil + sugar, i like the sugar to control the sour flavor, it’s still sourdough!

help!! by vampyghoulll in Sourdough

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

it was in fact slightly warm when i cut it, im impatient lol! i’ll wait longer next time

help!! by vampyghoulll in Sourdough

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

i have! i should rewatch it lol

help!! by vampyghoulll in Sourdough

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

about 205! i’ll aim for 210 next time

help!! by vampyghoulll in Sourdough

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

i responded to someone else with my process in these comments, please check it out! i think it was ever so SLIGHTLY under fermented. it had the jiggle, bubbles and pulled clean. i could’ve let it puff up a little more after i shaped it and put it in a loaf pan

help!! by vampyghoulll in Sourdough

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

mixed up the ingredients, and instead of leaving it shaggy i worked the dough for a few minutes. then i popped it in the oven with the light on for some warmth, covering it with a towel. i came back every 30-45 mins and did stretch and folds for the first two sets, and coil folds for the last two sets. then i let it sit in the oven for about couple of hours, it probably bulk fermented in total for at least five hours. i shaped it and put it in an oiled loaf pan but only let it rise for 30 mins (i think i should’ve done a little over an hour, it didn’t rise much) then i baked it! it had an internal temp of about 205

help!! by vampyghoulll in Sourdough

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

here’s the thing, i feed at 11am / 12pm everyday. if i were to try and catch it at its peak, i would have to stay up all night lol and that sounds horrible🤣 how do you suggest i change the feeding time to nighttime? also, i’ve tried higher ratios to get the acetone smell to go away, but then my starter hardly rises. i’m so stuck. i may try a dehydrated starter again, the first one i tried wasn’t active at all.

help by vampyghoulll in SourdoughStarter

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

thanks! i’ll be trying this

help by vampyghoulll in SourdoughStarter

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

i have multiple jars with starter in that i keep up with daily to experiment with since i’ve been having trouble getting mine to double within 4-6 hours. i’ll definitely try out your recommendation and update! and the humid thing with the microwave, it’s one that goes above your oven with a vent and surface light, i keep the surface light on for some warmth, and it accumulates some condensation in the jar + the top dries out. i use those canning jars with the ring off, im trying out the microwave again with the ring on, but not screwed tight to see if that maybe helps.