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Sourdough Made Simple
204 members • Free
1 contribution to Sourdough Made Simple
Feb 3 •
February Challenge - Starter Confidence Month
Focus: Understanding + caring for starter Challenge: Feed & Bake with your starter once per week - Reading starter readiness - Fridge-to-dough method (Sandra’s Simple Method) - Small starter maintenance If you feel intimidated by your Sourdough starter, this will be month that you get to know your starter a little bit better to help ease some of your concerns. Introduce Your Starter: Picture? Do you have name for your starter? How old is it? Did you start it from scratch or get it from a friend? What question do you have?
0 likes • 3d
Hi Sandra! I took your sourdough workshop in January & had a great time. My starter comes from Big Mama, his name is Bruce. I’ve tried baking quite a few loafs. One time they turned out great & I'm still chasing that high 😆 I used whole wheat flour in my starter & Bruce hasn’t been the same since. I read you can re-introduce unbleached all purpose flour & start to cancel out the whole wheat, so I’ve done that on a few feedings now. For some reason the outside of the bread is pretty hard, but the inside is gummy. This is even after baking to 205 degrees. I did score the bread as well, but it seems to lose that shape quickly.
0 likes • 2d
@Sandra Brenes Bruce the starter definitely rose after feeding, but Bruce the dough didn’t grow as much, maybe that is the problem. I waited 24 hours before I baked Bruce the dough. I’ll keep feeding AP flour & try waiting more time before popping in the oven.
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