So I'm starting my very first sourdough bread and I've made the sourdough starter. I'm using the instructions in the Bread Bakers Apprentice book. I've made bread before (never sourdough) and always had problems with the crumb and crust and I want to make sure I dont have this problem with my first sourdough bread, as I'm sure you can imagine how frustrating it would be to put over a week into something and not have it turn out right.
I started a sourdough starter three days ago.
I used a quarter cup of whole wheat flour and a quarter cup of water (half cup of starter now).
I left it for eight hours and added another quarter cup of whole wheat flour and water (one cup of starter now).
Hello! I just baked the Pane Siciliano from BBA, and I'm not sure if the bread is supposed to be so soft! I followed the instructions closely, cutting back on a bit of water as it was extremely wet (and I mean extremely. I tried Bertinet's slap-and-fold, but gave up and did repeated stretch-and-folds at 10 mins intervals until the dough passed the windowpane test.. about 4 reptitions of stretch-and-fold in total)
I've been baking using a natural sounrdough starter I made from wild yeasts based on the Joy of Cooking recipe where you add 1/2 cup flour and 1/4 cup water every twelve hours over the course of a few days until it's bubbly and active from wild yeasts. I've tried a few different types of breads, but I'm mostly trying to make a white baguette with the sourdough starter as the only yeast.