Repeated sourdough fail ... could you offer some advice?
I recently tried the San Joaqin Sourdough in concert with a WIld Yeast Sourdough Starter. Starter was started about 3 weeks ago, 1st SJSD was last weekend and 2nd SJSD was baked last night. 2nd loaf is definitely better than the 1st but is still not right (flat, goofy shaped, etc.).
Results have been mixed. Loaves are slack, loose, and don't hold their shape well. OTOH they taste great, and the crumb is nice/interesting with small, medium, and large holes.
As a result of the discussion on this thread I watched numerous videos on the KAF website in an effort to learn more about stretch and fold and shaping (thinking gluten development might be an issue) and I also decided to try feeding my starter rye flour at 50% hydration (instead of unbleached all-purpose at 100% hydration).
As I mentioned the results of the 2nd loaf were so-so, so I went ahead with changing the feeding of the starter. At 7:00 PM or so last night I fed the starter by discarding about half (around 1/2 a cup of starter) and fed it 1/2 cup rye flour and 1/4 filtered water. Before I went to bed I could see the starter beginning to rise, when I left for work this morning the starter had nearly doubled. I'm still at work so I am curious to observe the starter when I get home.
The bread isn't particularly sour either.
So I've read a few more threads, and I'm wondering if I should reduce the hydration of the SJSD from ~75% to something like ~60% to 1) improve surface tension and shape retention, and 2) get more sourness ...?