My first sourdough seems a loan way off - HELP
on my now 7th attempt at a sourdough loaf and the interior has no crumb whatsoever! A wonderful crust, but the inside looks and feels like a barely cooked gloop!
so I have this seemingly active starter for 10 days - 1:1 rye flour to water, and I've followed this recipe:
500 gram strong white flour
100 gram water
250g sourdough starter
and a tea spoon of salt
mixed to a shaggy pile and formed into a boule and left to prove for 16 hours on which time it doubled in size - all seemed to be well with the world at this point.
Pre heated the oven to 200 degrees C and baked on a hot tray for 30 mins then dropped the temp to 160 degrees C for another 25 mins.
and when the time comes - it has a decent crust but a crumb that is so tight and inside almost still doughy.
what am I doing so wrong? I thought I had the hydration levels correct as previous attempts had 150 g of water with the rest of the ingredients the same.
thanks for any pointers - am determined to get a sourdough loaf sometime soon!