Set it aside and give your starter a feed and put it away. I sure don’t know why it all worked at first and then didn’t but we’ll get that great loaf back. Anyway with that said- how long after feeding can the starter be used? Thank you! Sorry for so many questions, I just want it to turn out since I’ve put the effort into reviving the starter.
Starters are definitely fickle and I hope that the weather here (always hot) won’t cause too much ill-effects. Finally!
By the way, I had forgotten to give credit for the recipe and technique for this loaf which came from you, Selma, and Celia. Feed Starter in the morning. So…am I to keep feeding and waiting a few more days (is it not truly ready yet)? Well, the same chemical processes are taking place in both fermentation and proofing: yeast multiplies, converting carbohydrates into alcohol, carbon dioxide, and acids. I LOVE how simple and straight forward it is, and each of my loaves has come out delicious and beautiful. Thanks for sharing it. Thanks for the tip!
An hour into your final rise time turn your oven up to 450 (take your bread out first if its proofing in there) and place your dutch oven inside the oven to preheat. I’m anxious to try a bigger loaf – this one was devoured in the 1st day. I started “Sparky” about 4 months ago and I am very happy with my results! If the bottom is burning, it may have something to do with the pan that you’re using getting too hot. I have a double baguette baking pan. Glad I tried this one! It will continue to proof in the refrigerator so I’ve been recommending that you shape it after 6 hours, cover it, and then refrigerate it. Hi! You will start to notice with each stretch and fold it will become easier to work with and the dough will feel more relaxed. If you want to add additional ingredients, I would do it when you put everything together with this recipe since it really has a minimum of kneading. Like so many others commenting on here, I tried several other recipes before finding this one – it is simply the easiest and I’ve made four loaves now that have turned out well. Picture of your first matched mine and my 4th like your recent.
The measuring system in the USA is actually not as “perfectly accurate” as you claim. It was pretty cold so I put it in the oven with the light on!
Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. Thank you so much for sharing!
I will continue using both recipes from here on out. Flatten the dough into a slight rectangle or oval shape. I had to throw it out. Home-baked bread is an inexpensive simple pleasure in this fast-paced world. Always start from fresh ingredients, especially fresh yeast. Great loaf! You’re correct that different flour and their protein content act differently. This was my first time making sourdough. Is that correct? I trust King Arthur https://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz. Use filtered water if you can at the recommended 100gr water/100gr flour. ~ Julie. I am trying this as we speak! This bread was really a learning experience and I’ve been experimenting.
Ps…I overuse !’s too! Do this for a total of 3 hours and 3 stretch & folds. This may be much less time than this loaf calls for. I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Thank you, Kathy!
I am afraid to lose those nice bubbles This is why I am just folding one round and sprinkle some flour and rest it 30-45 minutes. Hi Liz! Thank you for stopping by and for such a sweet comment! Do you have an aluminum roaster?
I haven’t personally had this issue. Longer fermenting will make it more sour. The holes come from that extra proofing and ambient temperature.
To see if your starter is ready, put a small amount in a bowl or cup of water. I wouldn’t, Lana. Thank you! Nothing like a good slice of bread + butter, is there?? Divide out 1/3 of the dough to use right away. Let me know if you think this could be an issue.
I’m determined to figure this out! Does that sound right? Feel free to email me if you have any questions. Tips? Try keeping it in a cooler place for the overnight rise. Woo hoo!
It makes it easy to pick up the dough. Mixings will not change this bread unless they are in the fat or acidic category such as buttermilk. Let me know how it goes Julie! Filed Under: Recipes, Sourdough, Sourdough Recipes.