January 3, 2006 - 7:31am
I tried baking with my starter yesterday but blew it. I left the dough too slack, so it ended up a puddle. I expected it to tighten up as it developed, but it did not significantly. Oh well, I'll try again in a few days!
Floyd, did you make your dough on a mixer, or by hand? If you used a mixer, you may have over mixed it. Sourdoughs do not need as much kneading as yeast doughs and if you mix them too long they will release the water and turn into a shiny, sticky blob. I prefer to under-knead and then use the stretch and fold technique to finish up. Give it another try and see how it goes.
I don't think I overmixed it. I used a stand mixer, but I used the autolyse approach and then only mixed for 3 or 4 minutes after adding the starter. I think I just left it too slack to begin with and then it didn't tighten up as I hoped.
I find that everytime i make sourdough breads, it does not give me very big holes easily as commercial yeast does.
And after the proofing period, the dough gets a bit more moist than before.
Do you experience that too?
I'm not sure if it ended up moister. It may have. It certainly didn't tighten up as I had expected.