Being relatively new to all things baguettes, my struggles to succeed have taught me a few lessons. They are passed along with the hope that it may be of value to others. As is true of all “Tips -“, they are worthy of consideration, but not to be considered the “ultimate way” but only a “possible way”. If you queried every single baker in the world, no 2 of them would agree on all opinions and probably debate most of them.
I've been reading up to try and understand the behavior of my starter, but I'm still largely confused, especially given the large number of different feeding routines and ratios.
So if you can, please indulge me in this story for a second and point out what I'm missing/got wrong.
First of all I would like to thank the community for the input on my last post here - lots of very helpful information for me to go away and experiment with. I wanted to revisit as I've made significant progress since that bake but I still find the loaf lacking.
I see a lot of recipes that use a Dutch oven or similar cast iron receptacle. I can barely lift an aluminium tin due to health issues so wondered if there is an alternative that I could use to a Dutch/cast iron pan that doesn't compromise the properties they have in regards to bread making?
Connected to this question is: do they really need to be heated up for an hour in advance of using? Why is this compared to other cooking vessels that don't need as long.
I'm Jessica and I'm new here on the forum. I was hoping some of you could help me figure out if my starter just needs more time or if I scrap it and start all over. I've looked through some of the other sourdough forum discussions, but I could still use a little help to figure this out.
I have been experimenting with larger preferments to increase the sour in my baked loaves. I am making dough this morning using a 1/3 preferment by weight, from starter (no yeast).
All other things being equal, what is the trade-off in the finished loaf when using such a large preferment? Gluten deterioration?
Just wondering. It definitely increased the sour, which I like.
Thanks and best wishes. Dave