I have flat sourdough... makes for a great door stop!... .Help!!
I am a sourdough virgin and I think I need some help… I have created a starter that is two weeks old, keeping it in a warm place and feeding it ½ four and ½ bottled water every day… I did not add any yeast to this starter just salt sugar flour and water…. I think that is why my bread is flat and hard? I take 2 cups starter~ add sugar salt and oil and 3 cups of flour. All is mixed in a mixer for 15 minutes then I let it set for 3-4 hours to double …I take it out and kneed it for about ½ hour then 1 hour in a convection / steamer proffer…. The bread does not rise from there……. The bread has a very good sourdough taste but it is flat and hard….. Can anyone tell me if I need to use yeast or do I need to kneed the dough more and let it rise longer? There are no bubbles…. Just thick hard but sourdough taste…..