Ive been trying to make sourdough for the past week or so. The first one I made was a pancake (almost no oven spring) because I didn't shape it correctly after the bulk fermentation.
Anyway this time I shaped it nice, the oven spring looked good. It tasted alot more chewy than the last time ( I used king arthur bread flour instead of generic all purpose ) However it has huge holes in the loaf. I'm not really sure what the cause is??
Looks good :)
Nice oven spring :)
Huge mouse holes. :(
The cooked bread seems too dense still especially at the bottom of the loaf - Not sure if this is a sourdough thing or my yeast isn't aggressive enough. It doesn't seem to be rising much in the banneton after the shaping compared to other videos I have watched on the subject.
I was using tap water for my starter feeds every day. I would feed it around 7:30 am and put it in my ~80F proofer all day. It peaked around 1:30 pm - 2:00pm, fall down but not back to the original level. Next day it would have almost a brownish crust forming on top so I would discard that and weigh out the next days feeding. I have since started using king arthur all purpose unbleached / wheat instead the generic brand from my local store. In addition I am also using purified water in the feed now. I keep the jugs of purified water in my proofer as well. Today there is no brown "crust" on the starter and it fell back down to the original level (first time I've seen this in over a week of feedings)