Improving My Sourdough Technique
I baked some wonderful sourdough herb bread from Ed Wood's book. I was not entirely happy with it, however.
It started when I decided it was time to refresh my starter. I like to start with my 4 oz (approx) of starter (maybe I should go to 2 oz) and double it with feedings over a period of days. When I have two cups I find a recipe that calls for two cups sourdough. The problem, as in this case, is the timing. Everything was going great with the starter doubling in size despite my "room temperature" of the low sixties. But in the end I maybe was premature in sticking the loaves in the over because I didn't want to be up until midnight.
Actually what happened was a bit of a mystery. I slashed the dough before I stuck it in the oven, expecting oven spring to open the loaves up wide. They did eventually get opened, but not in the first few minutes as I'd expected, and not as wide as I'd hoped.
Well, I'm getting better with my sourdough. As I said it's quite flavorful. I always say that even the worst failures with bread tend to be better than storebought. But I'm wondering what's going on with my bread. Should I have, for example, slashed my loaves when I turned the oven on rather than just before putting them in the oven? Does sourdough behave differently in the oven?
Correction: I do start with 2 oz (1/4 cup) starter already.