New to Sourdough
I'm new to baking and new to sourdough, and perhaps overadventurous...have had a few disasters already !
I've just started a sourdough a few days ago but can't figure out if it's "right" and would really appreciate some tips/ideas so I can properly gauge whether it's all ok. I mixed either a cup ( or 2 -can't remember now whether I did 1:1 or 2:2) mixed wholemeal, spelt, white, and rye flour and left it to sit 4 days with a stir each day...smells sour, and I think it did bubble a bit by day 2 but by days 3 and 4 ( today is day4) no bubbles, just a thin batter type mix with water on top which I have got rid of. I have today transferred it to the fridge. Will it work? I guess the answer is to try it but I'm loathe to risk another disaster and want to be sure it's "right" and also how to use it and whether I need to feed it now...not sure when the first feed shoud be! My basic bread rceipe so far is the Sullivan no knead bread. The disasters I'm referring to have been the result of using (first time) 100% spelt flour...reuslted ina very dense flat loaf due to the pan I baked it in, and then the fact that I doubled the quantities to get a bigger loaf but didn't bake long enough and ended up with a soggy inside which didn't bake up when I put it back in the oven......and that leads to my next question ( sorry if it's in the wrong place) ... how long to bake a 3lb rounded (ball shape ) loaf ? Yesterday I baked it 45 - 50 mins, it was beautiful on the outside and outermost edges but in the middle it was a little soggy ( though it had sounded hollow whne I tapped it upside down) - cut off the outer parts as we couldn't resist tucking in, and put the rest in the oven to continue baking but the sogginess didn't go.......would I roughly double the baking time for a 3 lb loaf?
Would appreciate help, thanks so much.