The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

not riseing

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Bob B's picture
Bob B

not riseing

I was wondering if anyone out there mite be able to help. I tried to make sourdough loaf and it did not rise. at least not very much I used an unbleached flower and water let it sit the time to get it nice and ripe but when i used the starter it did not rise much. and when baked it was very condensed inside. any thoughts


thanks for any help


Bob

Lakshmib's picture
Lakshmib

Hello,


 


I tried the "miche" from BBA and got the same results as you reported; the bread is very dense (not many holes at all) and is very dry and chewy. It's edible, but disappointing. I nursed that dough for 8 days, and it did rise; unfortunately the bread in its final form did not.  It's nothing like a real Poulaine loaf. Both my husband and I have nearly lost parts of our fingers trying to slice this bread; cutting it is problematic since it doesn't have much height. I would appreciate any advice for the next round of trial and error. It wasn't THAT bad for my first try, so with some tips there may be hope.


Used unbleached organic KA flour and whole wheat flour and followed recipe


no sea salt; used regular


starter didn't rise on schedule; needed one extra day due to cold, divided and refreshed again and  then it was gorgeous


My oven only goes to 500.


 


Thanks!


 

gaaarp's picture
gaaarp

Bob, you mentioned that you mixed flour and water and let it sit.  Did you develop a starter, which takes a week or two, or did you just try mixing flour and water and using it after a few days or hours?  See my Sourdough Tutorial for tips on making a starter.  It's (almost) guaranteed to work.


Phyl

Bob B's picture
Bob B

I did let it sit for 3 days and stiring it a few times a day. and feeding it once a day half a cup of warm water and a half a cup of unbleached flower


it was nice and bubbley as well as sour smelling.


Bob

gaaarp's picture
gaaarp

Bob, three days is not enough time to get a good wild yeast starter going.  The activity you see in the first few days is from bacteria, not yeast.  I wouldn't expect a three-day-old starter to work.

Bob B's picture
Bob B

how much time is nessary?

suave's picture
suave

That varies, basically what you want is starter that reproducibly rises after feedings, which indicates you have healthy yeast population. This may not be easy to see if your starter is very liquid, so it helps to make it stiffer, like a dough. Once it starts to triple (or so) after each feeding you are ready to go.


Mike

sdionnemoore's picture
sdionnemoore

Mike,


I loved the pics in your tutorial showing how much your starter raised. I was amazed. Mine didn't raise like that, but it did double, which is what I gathered from your tutorial as okay. Could you add your above explanation to your tutorial? It might help some other soul who doesn't understand the whole it's-bacteria-the-first-days-not-yeast-until-it-triples thing.