March 2, 2022 - 11:39am
Sourdough in a cold climate the saga continues
I have been working on my starter with much useful help here not least from Mark Stone. I continue with the Tartine recipe and have watched many of Tom Cucuzza’s videos. I’m doing 1:1:1 feeding sand get doubling in 6-8 hours usually. It’s not consistent yet, my kitchen is at 19C usually. I now find the bread is overproofing, the example here was bulk fermented for 6 hours pre shaped then into fridge for 12 hours. I used an aliquot jar and it rose by 30% in the 6 hours. I am at a loss as to what to do- bulk ferment less? De gas more? Any advice gratefully received