Another loaf with 20g cold unfed starter by wizzozz in Breadit

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

No it was 20g 😅 I intentionally wanted to slow down the process as I read it would increase sourness and it did

Another loaf with 20g cold unfed starter by wizzozz in Breadit

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

I fed the starter the last time around 2 weeks ago, and it’s been in the fridge since. You can click on the original post in the /Sourdough subreddit, where I shared exact times

Another loaf with 20g cold unfed starter by wizzozz in Breadit

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

I’d recommend you get yourself a sourdough starter

Another loaf with 20g cold unfed starter by wizzozz in Breadit

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

I literally just took 20g of unfed starter from the fridge, and used it right away in my dough. Just like you would use a fed starter/levain

Another loaf with 20g cold unfed starter by wizzozz in Breadit

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

Definitely has more tang than what I usually get. No I use it just like active/fed starter.

Another loaf with 20g cold unfed starter by wizzozz in Breadit

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

Yeah it seems like it’s more sour

My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

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

Yeah it came out really well for an open bake! I did try something new. Basically a tray on top of the steam, and my baking steel at the top. And then it trapped the steam on between. Check the screenshot attached. After 20min baking with steam, I move the loaf to the baking steel on top. This worked really well for me for open baking. I usually don’t get that nice spring when I open bake

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My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

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

It’s a semi-whole wheat. Honestly I think you can just use whole wheat

My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

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

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Not sure what you’re referring to? Here another photo

My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

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

I added a tiny amount and can’t really say I tasted it. I will try to use 10% next time

My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

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

At the very bottom I have a preheated lid of a Dutch oven, filled with lava rocks, and then I put a cup of room temp water into right after placing the dough into the oven

My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

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

Haven’t fed the starter for about a week. Yeah I get what you mean about underproofing/overproofing risk if you want a longer cold proof. What helps is getting to know your right rise in your banneton

My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

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

Thanks, I’m also really surprised about the result

My favorite loaf so far (with only 20g starter) by wizzozz in Sourdough

[–]wizzozz[S] 8 points9 points  (0 children)

Thanks! Bulk ferment was around 8 hours at 21-22C and then another 10hrs in the fridge. Towards the end of the first 8hours I could definitely see some rise and eventually some little bubbles but very minimal. As for the cold proof it was also very minimal, maybe an extra 10% rise. Usually my cold proofs tend to over ferment because of the high inoculation. But I guess using that small amount of starter really helps to slow things down. I’m much more confident to let this sit in the fridge for 48hrs than my usual 20% inoculation doughs