Appreciation post: My first loaf of sourdough that didn't look like a frisbee

I've been trying to bake sourdough for about 6 months now and kept getting flat, dense bricks. Last week I overheard someone at the library say "your starter is probably too young, wait until it doubles in 4 hours" and I realized mine was only taking 2 hours. So I fed it for 3 more days and finally got a loaf with a nice dome and some air pockets. It still tasted a bit tangy for my liking, but at least it looked like bread. Has anyone else had a starter that rose too fast and gave them trouble?

2 comments

2 Comments

walker.alex18d ago

Man this hits home hard. My first few loaves couldve been used as actual doorstops they were so flat. The tangy thing is funny because I actually love that sour taste but mine came out tasting like plain white bread for weeks. Took me forever to figure out I was feeding my starter too often and not letting it get hungry enough to build that acidity. Now I keep it in the fridge and feed it once a week and the flavor is way better. Your loaf looking like actual bread is a huge win dont downplay that.

aaron_gonzalez18d ago

That tip about feeding too often making it less tangy is wild, I never thought about it that way. @walker.alex I'm gonna try the fridge trick because I actually want it more sour, not less.