I struggle a lot lately with sourdough, I’m finally getting so me results. Sourdough behaved so much differently than yeast bread! Here is my latest accomplishment
Which formula/recipe did you use for these?
How long were you making commercially yeasted bread before attempting SD/levain breads?
Off to a great start!
I have been making yeast bread for years and get great results! This is a whole different game. I find it very difficult to know when to end the bulk fermentation and also how long to leave it before baking. The dough doesn’t seem to move ( rise) nearly as much.
This was just a regular recipie for baguettes
i just used 100 grams of 100% hydration starter in place of yeast and adjusted the hydration to 67%. They didn’t seem to change after I formed the shape and I thought it was a fail. Oven spring surprised me
“I find it very difficult to know when to end the bulk fermentation and also how long to leave it before baking. ”
Looks to me like you are pretty good at guessing :D
but you have lots of experience with them for sure. They are a little pale but that could be the photography. Nice forst shot fpe sure
My wife complains if I make them too dark. They were surprisingly good.
One thing I’m learning is they don’t rise nearly as much as yeast bread in the initial proof
On one hand, in instant yeast, a lot of yeast can be added in the very beginning of fermentation. Sourdough is growing the yeast needed during the fermentation, so you are watching it multiply. With sourdough, everything is slowed down and then you actually see more detail, there's also more going on too when you consider the bacteria.
You can also grow instant yeast slowly, take a recipe you know well and then just give a pinch of yeast. Just a tiny amount and then watch the dough. Some aspects will be similar and other will not. It can be a learning experience to compare observations and notes with sourdough.
I can’t seem to upload the photo from my ipad
photo, I'll be having my iPad for supper!