I'm using high gluten flour. My starter more than triples. I can't figure it out. No matter how much I stretch and fold or coil fold it just feels like my dough is a sticky mess that either doesn't or barely can manage the windowpane test. What can I be doing wrong? Thank you!
I jumped on the quarantine sourdough bread wagon and now have an active, predictable starter. I’ve searched for information, read blog after blog and now my head spins. It appears, most bread bloggers are in need of a good editor. They tend to yammer on and on and on. I’ve tried a few of their recipes with varying levels of success.
I hope I can find a master baker here, who can help me / verify that the most likely source of my issue is the starter / point me in a different direction re/ this problem :)
So, new to sourdough baking, I churned out quite a few loafs, but none of them were really successful.
What I often experience is what seems to me both signs of underproofing and overproofing at the same time!
Brand. New mixer but serious problem. Tried mixing dough at 72% hydration, 455 g mostly bread flour. Dough just glommed onto center post. Speeds 2-3. No real kneading.
Any help greatly appreciated!
Hi everyone - just joined this site. HI!
I have been reading lots of sourdough recipes (I follow a combo recipe from Chad Robertson of Tartine fame, and Erin Turcke). This is my blog post: http://richlerrecipes.blogspot.com/2015/07/my-journey-to-sourdough-part-2.html
I call it the nobby, my wife calls it the crust.
What do you call it?
At this time I think that the time required to reach maximum oven spring and ear formation is dependent upon many variables. Such as oven heat, thermal mass in the oven, steam, flour types, and a host of other variables. But, in order to get a ball park idea of the time required, a time lapse video was produced and from that video images were extracted at 1 minute intervals.
The results of that test is below.
The video is best viewed using THIS LINK.
I'm new to bread and starter. My 1st sourdough starter using water and all purpose flour develop a pink mold spot on day 2.