First Sourdough loaf and I kneaded too soon
I'm new here and have just recently gotten into bread making.
I made my own sourdough starter about a week and a half ago, it appears to be going well, and I made some delicious sourdough muffins with it this morning.
Since it makes me sad to waste my starter, i have been saving the last few days worth up in the fridge. Last night i took it out and fed it and left it sitting out. I used the 1-2-3 method (1 part starter, 2 parts water, 3 parts flour + 2% of the flour's weight in salt) to make my first loaf using the revived sourdough discards. The dough is currently fermenting.
The problem is, i got so carried away that i forgot i wasn't meant to knead the dough...
It is my understanding that the ingredients should be just combined and left to ferment, and then the dough is to be kneaded after fermentation..
I was kneading for a fair while...probably 10 minutes (kneading by hand). And i made so much dough..about 3 loaves worth ( i guess i didn't realise how much i was making until i had added all the ingredients.)
Is the sourdough now ruined because I kneaded before letting it ferment rather than after?
Does anyone know why you are not meant to knead until after the fermentation resting period?