The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeded Multigrain Sourdough came our dense

HoT_CoCo's picture
HoT_CoCo

Seeded Multigrain Sourdough came our dense

Hello everyone,

yesterday i tried baking the below loaf recipe:

 

http://www.wildyeastblog.com/seeded-multigrain-sourdough-it-is-what-it-is/

 

this time instead of using unbleached king aruther bread flour i used organic fine white all purpose flour and organic whole wheat from local store.

 

my starter was little watery clear water no odd smell and last feed it was last week i directly from fridge added the starter to recipe it calls for 170g and i also replaced the soker ingredients flax to chia seeds and removed hemp added additional oats to reach 135g.

it came out very dense almost flat i was planning to add 1 ts of vital gluten then i decided not and flour from local store doesn't show the nutritional value with protein % in 100g so i was abit confused ..

 

i really loved that bread pic in the recipe :(

 

any-idea to avid such outcome next time?

Banan

 

 

 

leslieruf's picture
leslieruf

Perhaps it was just sluggish from being in the refrigerator. 

the change to the seeds shouldn't matter so I suspect you might need to check the starter. Did the dough increase in volume during bulk ferment?

Leslie

HoT_CoCo's picture
HoT_CoCo

not much like my first sourdough couple weeks back using same starter ... i fed it last week on Monday left it for 8hrs it bubbled up then ive place it in the fridge  

leslieruf's picture
leslieruf

maybe next time you could take it out of the fridge and refresh it the day before you bake.  once you are sure it is happy, build your levain for your bake. 

Leslie

HoT_CoCo's picture
HoT_CoCo

this who my last night loaf looked like (google pic):

http://www.thefreshloaf.com/files/27549/IMG_0272.JPG

my first loaf was quite OK as first attempt last month below pic (real pic)

https://ibb.co/mHDv8R

just for my understanding as im new to all of this, i should take some of the stored starter to build new levain 1:2:2  or depending on the required levain hydration % in the recipe ... one day before baking ?

and on my weekly feeding of the starter do i have to discard ? cus i always see watery slug on the top (clear water layer) 4 days after feeding the starter i tried thickening the batter but still i see it?