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My sourdough went from flat discs to perfect domes in 3 weeks. Here's what changed.
I started making sourdough about a month ago and those first loaves came out like deflated hockey pucks. After 3 weeks of trial and error, I finally figured out my starter was too weak. I started feeding it twice a day instead of once and keeping it warmer. Now my loaves actually hold their shape and get that nice oven spring. Has anyone else had their starter just click after a feeding schedule change?
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claire9991d ago
72 hours of cold fermentation is the real game changer, not feeding schedules. @faitha40 your starter was fine, you just needed patience. Weak starters can still make good bread if you manipulate the bulk ferment long enough.
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faitha401d ago
My first sourdough looked less like bread and more like a crime scene where someone tried to make a frisbee out of dough. At least your starter got the memo faster than mine did - I was out here feeding mine like it was a neglected houseplant before it finally woke up.
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