The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sticky Starter and Dough?

Mcdtwo's picture
Mcdtwo

Sticky Starter and Dough?

I built the Ken Forkish starter and it has a wonderful flavor.  I'm not very experienced as a cook or bread baker, but I have noticed that the bread dough using his starter is SO much more "stickier" than Ken Forkish's breads made w polish or biga.

-  Is this normal?  

Also, the bread doesn't rise as high as his non-sourdough loaves so I also wondered if I am doing anything wrong.

Still tastes ok, :-) !!!

 

Many thanks!!!!!

Edo Bread's picture
Edo Bread

I would agree that you should check hydration. While it can be dangerous around here to talk about definitions one difference often stated about these 3 types of preferment is the hydration level.

You should be able to get as much rise  - but commercial yeast is been created to work fast and with strength. Usually time is the adjustment. Because wild yeast may not be as active, strong or concentrated the amount of time needed for them to do their work can vary from starter to starter. 

 

Mcdtwo's picture
Mcdtwo

I think I will reduce the hydration from the recipe's 80% to something else.  The starter is maintained at 80%, but I could reduce the water in the final dough.  The loaves rise overnight in the fridge, but don't seem to get the oven spring when I bake them. Thanks for your prompt input and apologies for this late response.  I'll keep at it, since they taste great!

Edo Bread's picture
Edo Bread

Please report back (with photos if possible) on the results. Always interesting to hear what happens.