Almost gave up sourdough! Country Blonde by Ken Forkish figured out!
I am super excited as I am writing this post.
I love cooking and after picking up FWSY by Ken Forkish I really wanted to try out baking. I decided to try with his levain breads. My first bread was an utter failure
Thankfully I discovered this place and saw other people having issues with his recipes. I just wanted to follow my journey here to hopefully help other people struggling with the same bread.
I followed his recipe exactly proportion wise. The only change was bulk fermentation and proofing time.
instead of bulk fermenting 12-15h at room temp (my room is 23c his is 18c in the evening) I bulk fermented at 23c for 1,5h while making all my folds and then in the fridge at 7,5c for 12h. After that I proofed my dough for 2,5 hours. It turned out beautiful! Hope this helps!