First Ever Sourdough and It Failed
I created my starter from water and flour as instructed by S. John Ross in an article titled "Sourdough Baking." That went pretty much as advertised.
After six days I decided to try baking a loaf from the recipe in the same article.
* 2 Cups of sponge (proofed starter)
* 3 Cups of unbleached flour
* 2 tablespoons of olive oil or softened margarine
* 4 teaspoons of sugar
* 2 teaspoons of salt
The yeast action was slow but the dough did rise. The first thing I noticed when I tried to shape the loaf was very weak gluten formation. After the rescond raise there was a very broken gluten layer on the loaf. There was no oven raise at all.
The final loaf was a pitiful looking thing about two inches high. I tasted a very small sample. It was awful. It was extremely sour with hint of bitterness. I wish I had taken a picture before it went out in the garage.
What do you think went wrong?
edit: this is the original article http://www.io.com/~sjohn/sour.htm