TaffyMarlington
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I am beside myself with glee. Look what I made! This is, by far, my best sourdough bread result. Look at the blisters and the height! That dutch oven made all the difference. Tools, ya'll.
11:01 PM - May 09, 2023
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rob
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In response to TaffyMarlington.
I set up a new starter from scratch about three weeks ago. It gets the crusty brown layer and bubbles but the starter itself isn’t rising after feeding. Any tips?
10:47 AM - May 10, 2023
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TaffyMarlington
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Pour out any hooch & feed with ratio:
10g starter
50g rye flour (or bread flour/rye mixture)
50g water
Rye was the key to my starter, more course and gives yeasts/bacteria something to hold on to.
Stir well, no dry flour.
Should double in 8-12 hours on the counter. If not, it's not active.
In response to rob.
11:20 AM - May 10, 2023 (Edited)
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rob
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In response to TaffyMarlington.
thanks. i think i might have been using too much water and making it soupy. fingers crossed that's it.
01:25 PM - May 10, 2023
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TaffyMarlington
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In response to rob.
I keep my starter on the stiff side, agree that could help. Sounds like your ratio may be off. Good luck!
01:46 PM - May 10, 2023
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