Sourdough bread is flat - please help
Hi TFL team please help
I managed to learn a tip from a bakery, he mentioned to keep the starter without a lid for some time and then cover it.
It just worked great and the rye starter was rising and bubbly. But when i went to make a rye bread, mixed the rye flour with some AP flour, again it rose well but i could not bake it the same day.
So i kept the dough in the fridge
Next day the dough had sunken and i kneaded the dough again and hoped it would rise, but no luck even after i baked the bread.
I love rye bread, and found some bread that uses only SD and rye flour. Love to try making it.
I must say i will just stick to making dinner rolls/buns as they need less rising time.
Any grain flour rolls recipes?
Also, when i make a batter of lentils which i soak for 7-9 hours and then grind it into a batter, (recipe i received from a friend) the next day it rises very well. But this batter is used for steaming purposes or pancake. No SD added!
Is it possible to use the same principle and soak whole grains and get a nice rise and bake next day by adding some sourdough and flour?
Will try this website for some millet/ragi rolls with SD starter. I had these rolls while i was volunteering overseas.
Thank you very much for reading my post and am grateful to this website for helping me in my search!