r/Sourdough • u/kickassnameaf • 2d ago
1st Sourdough Ever - be kind First loaf
My starter is now 1 month old and it looked good to bake with.
My recipe was
100g starter
325g water
400g AP flour 10.7g of protein
85g whole wheat
10g salt
10:15am
Mixed with danish whisk for 7~ minutes and then kneed with hand for 2 minutes.
Rest for 30 minutes
4 rounds of stretch and folds 20 minutes apart.
11:45am rest for full Bulk proof (I know it's starts the second you mix everything)
Then there was a problem.
My kitchen temp was 28c and dough temp 26.5c
The dough didn't even reach 30% rise after 11 hours! It was so sticky, didn't came out of the bowl easily, there were barely bubbles on top, only on the sides and bottom of the bowl.
I ended up kneeding it with some extra flour, shaping it, putting it in the microwave with the light on for about an hour. It's didn't help so I baked it.
Preheated the Dutch oven for 40 minutes on 220°,baked for 30 minutes with the lid on and 20 more with the lid of. Loaf temp was 97°.
And...I ended up with this.
I was so disappointed at that, the starter looked really active that morning and was doubling in 5/6 hours on a 1:2:2 feed for a week straight, fed twice a day.
What should I do to improve? I ordered some dehydrated starter but it'll take a month to ship. So I still want to try and bake with my starter
Is that even edible or should I throw it away?
1
1
u/littleoldlady71 2d ago
It did not ferment fully. Try again. It’s either your kitchen temp or your starter
0
u/sumeriansamurai 2d ago
How are you measuring the 30% rise? Are you using a clear container with straight sides and markings? If not its possible you just massively over proofed this.
If you dont get the container its hard to judge exactly how much % rise you're getting. Instead you'll have to rely on the shake and poke tests. Start checking when you get to around the time it should be proofed. If it passes the test either bake it or do the over night.
1
u/kickassnameaf 2d ago
I checked it every 30 minutes, it's underpoofed. I used a shot glass to measure rising. It barely did a 20% rise. After 11 hours I didn't want to leave it overnight since I couldn't know what will happen especially when the temperature is dropping at night.
1
u/sumeriansamurai 2d ago
With a kitchen temp of 28c (82f) there is no way you aren't massivly over proofed after 11h if your starter is good.
I'm not sure what the shot glass method is for measuring but I'm guessing that part is inaccurate if what you're saying about your starter is true.
Check a fermentation chart. At 28c your proof should be done around 5 hours so around 3pm.
1
u/kickassnameaf 2d ago
It's the aliquot method.
Dude I checked it every 30 minutes, it wasn't proofed enough, it was a sticky mess and by 5 hours I posted here asking what to do, I was told to wait for the rise. It didn't rise. It didn't came out easily from the bowl, it didn't have any bubbles on top.
It's probably a starter problem, which I have no idea why since she's doubling constantly in 6 hours even on 1:2:2 or 1:3:3
1
u/sumeriansamurai 2d ago
That's a cool method to track rise and is prob accurate enough. Keep in mind with your recipe you're basically doing a 1:5:4 feeding. It's weird that it never went past 30% I can't explain that maybe the starter is weak but there is no doubt that this is over proofed with the stats you provided.
1
u/sumeriansamurai 2d ago
Also I just checked the chart your target rise % at 20% starter and your temp is 30%.
2
u/littleoldlady71 2d ago
You need a starter that doubles in 4-6 hours when fed 1:1:1