Hey all,
Can anyone help me work out why, no matter how low/long/high/short i cook sourdough starter it looks congealed when you tear into it? What is the science behind that? Per example I am making crumpets, got a decent batter method of cooking is fine, and it is holey. Looks like a crumpet essentially. However the inside....naaaat so much! Looks exactly like when you cook just starter alone!
Ingredients:
1. 225g flour
2. 67% water
3. 67% warmed milk
4. 22% starter
5. 2% Sugar
6. 2% Sugar
I will make this batter up then leave at room temp for at least 12 hours.
This is what I am talking about:
WhatsApp Image 2020-04-20 at 5.08.32 PM.jpeg
WHY????
This usually happens when i cook straight starter. By the way i cooked at a low heat until bottom was done, ring could pull away easily, top was not wet, then flip. They looked like this whole:
Sourdough crumpets.jpeg
Very happy with the look. But the inside is abysmal.
Also the reason why i often add far less starter in all of my bread recipes is to be honest, i am not a huge fan of the really sour taste, texture and freshness is good enough for me...I do sourdough as it affects my wife's intolerance FAR FAR FAR less, plus the usual healthier type benefits of course. So don't bang on about that. ;)
Anyone have any ideas? Please help!
Ky
1. That's a lot of liquid; all of which has to be baked out while the crumpets cook
2. Sugar is mentioned twice, but no bicarbonate of soda
3. If one of the sugar entries is supposed to be bicarb, then I would hold that back to stir in just before cooking the crumpets
4. You may need to lower the temperature so that the insides can dry and set before the bottoms burn
All of those are just ideas. I don't know which individual or combination of them might improve your crumpets.
Paul
My mistake that second one should read salt. I am not even using BS - maybe this is my problem, i don't fully understand what it does...i best research it! - Will try BS first.
I am actually following recipes i have found and using 2/3rds less starter which would make the hydration even higher if i used the whole amount in recipe. The batter is thick and heavy, pretty sure it should be like that.
I might try BS first then if that doesn't work start working with hydration levels.