Sourdough finally a success but...
I have finally had success in making a sourdough starter and baked with it too. I'm making progress but have a long way to go.
First of all the recipes I have, when converting to sourdough, do not give the same dough consistency. I'm still working on adjusting the hydration.
Secondly, the sourness has been overpowering.
Thirdly, the sourdough starter is 50/50 in weight - flour and water. It bubbles alot! but does not rise too much. Same with the bread.
I think my sourdough starter is maturing though as my most recent attempt has produced a quite nice tasting Spelt loaf. My method was...
Instead of putting a fed starter into the recipe and making the dough I put 40 grams of sourdough starter with half the flour and all the water plus agave syrup and allowed that to bubble up. After 12 hours I added the rest of the flour, salt and oil to create the dough. This is where I always run into trouble... the process slows down to way longer than normal. I left the dough to rise overnight but nothing happened by the morning. To speed things up I put it in a closed plastic bag and placed next to radiator. It rose by about 25% thats all and couldn't get it to rise anymore. By now it was 36 hours so I baked it. Actually turned out tastier than my previous attempts - seems like its maturing. Slightly better crumb but still a long way off.
P.s. It's coming up to passover and while i'm not religious at all this is one thing I do keep in a fashion. I will not eat bread nor can I keep the sourdough starter. Will have to start again once it's over. Any ideas will be incorporated into a whole new starter.