Overproving - help for an obsessed new baker!
I’ve tried to read several posts and to get the information i need but am struggling so i look forward to replies here.
I’ve been baking, virtually every day, for the past 2 weeks and am obsessed!! This is no mean feat given I’m also looking after 2 kids under 2! J My daughter loves bread and this is what got me started. It's ok now whilst on maternity leave but soon i'll go back to work and just want to get it right so it can become a breeze for the week-ends! that's the plan anyway...
So I’ve started with Paul Hollywood but much prefer the brilliant Dan Stevens bread book (River Cottage). My breads come out good but they are just overprooving, once I left a sourdough rye in the fridge for only 6 hours in a banneton and it was spilling out! (a Paul Hollywood recipe). It was a big ball of air but i cooked and ate it anyway. I just reshaped it into a ball and slung it in a hot over and prayed for the best. i hate wasting flour.
I use 100% hydration starter with white flour only.
My questions are:
- What should i do with regards with the overprooving? Use less starter from the Paul Hollywood book? Or just prove once after kneading and put the loaf in the oven once i get the spring back from the dough?
- how come Daniel Stevens says just use a ladleful of starter and P. Hollywood says use 500g!!! what a big difference. the D. Stevens rye sourdough wasn't rising as much but that's expected from a dense dough, it doubled with 3 one hour proves and a final 1 hour prove in a colander and a banneton (i'm yet to order more baskets!!
- I have starter on my countertop, once refreshed I typically use it the next day or 2 days later, is this ok? Should I try and catch it at its peak and bake then? would this give me a better flavour?
I’m getting slight sour taste when using 100% white flour, it’s good tasty bread with plenty of airy holes.
- Is there a good method for substituting yeast with starter? i just want to bake sourdough but different kinds, i.e. rye, spelt, seeded.