Any Home Bakers Here?

[ronott1]

Nope, starter has been put to sleep in the fridge. It's more edible than the last try so the kids will probably eat it up. It rose lovely but it's flat and crunchy, stodgy inside.

View attachment 2114305

Look for videos that show the stretch shaping technique. It looks like it had the correct amount of flour so stretching and not proofing quite as long should help.

 

[Floydie]

Look for videos that show the stretch shaping technique. It looks like it had the correct amount of flour so stretching and not proofing quite as long should help.

Thank you. If I can get more flour next week I may try again. I used this recipe without the honey. The second attempt it had 3 hours then a second 3 hours so not as long as the recipe asks.

https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/sourdough-bread?amp

 

[ronott1]

Thank you. If I can get more flour next week I may try again. I used this recipe without the honey. The second attempt it had 3 hours then a second 3 hours so not as long as the recipe asks.

https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/sourdough-bread?amp

Hey! Weird! They had you make a starter and then use all of it in the bread!

If you do not have any more starter left, use the replenishing instructions next time to make more than needed for the recipe and save it! Then you will not have to wait 6 days and the starter will become stronger with time.

Another thing is the use of the flour. Strong flour is bread flour. You can use AP flour instead but would need to knead more and often add a bit more flour to the bread.

 

[Floydie]

Hey! Weird! They had you make a starter and then use all of it in the bread!

View attachment 2114348

If you do not have any more starter left, use the replenishing instructions next time to make more than needed for the recipe and save it! Then you will not have to wait 6 days and the starter will become stronger with time.

Another thing is the use of the flour. Strong flour is bread flour. You can use AP flour instead but would need to knead more and often add a bit more flour to the bread.

I didn't follow their starter recipe just the bread making bit. I used half the starter yesterday, fed it twice I think before using it again. It went very bubbly and poofy also floated on top of water. I'm using plain or AP flour that's pretty much all I can get. I will look for some videos.

 

[ronott1]

I didn't follow their starter recipe just the bread making bit. I used half the starter yesterday, fed it twice I think before using it again. It went very bubbly and poofy also floated on top of water. I'm using plain or AP flour that's pretty much all I can get. I will look for some videos.

Actually that explains a lot!

For very acting starter like yours, the final raise will be 1.5 to 2 hours. Use the poke test to tell when proofing is correct

 

[pennyJo1960]

Decided to Make donughts take them to the medics at the fire station down here helped BF and me so much

 

[Aria]

Nope, starter has been put to sleep in the fridge. It's more edible than the last try so the kids will probably eat it up. It rose lovely but it's flat and crunchy, stodgy inside.

View attachment 2114305

Which recipe did you use? You Bake well....something off. It did not
have large holes. That is what I dislike about some sourdough breads.
With all those holes...how do you make sandwiches or even dab butter on? And most are NOT dry. I would not use that same recipe
unless it was one that was used and baked well. Aria

 

[Aria]

Thank you. If I can get more flour next week I may try again. I used this recipe without the honey. The second attempt it had 3 hours then a second 3 hours so not as long as the recipe asks.

https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/sourdough-bread?amp

Floydie, Did you use any sweetner? Most Breads and THIS BREAD
Recipe required 1 Tablespoon of Honey. I would guess that omiting
honey or sugar WOULD make a difference. Aria

 

[Floydie]

Floydie, Did you use any sweetner? Most Breads and THIS BREAD
Recipe required 1 Tablespoon of Honey. I would guess that omiting
honey or sugar WOULD make a difference. Aria

No I've no honey in, didn't use sugar either. I would like to get the holes, I'm assuming sourdough bread with holes has a fluffy light texture to it? Holy bread needs holy cheese leerdammer would work well, yum.

 

[Aria]

No I've no honey in, didn't use sugar either. I would like to get the holes, I'm assuming sourdough bread with holes has a fluffy light texture to it? Holy bread needs holy cheese leerdammer would work well, yum.

Floydie, I read the recipe you used: There is 4 cups of flour and usually
there would be MORE water than in the recipe (225 ml water..that is
less than one cup). And the Sourdough Starter 300 g....about 10 1/2 ounces. The water Flour ratio ? But the recipe does say if too dry add
more water. The Water, Sourdough Starter, and Flour measurements
are critical. AND the recipe does have 1 Tablespoon of honey. That or
sugar. Since you did not have good luck with this recipe....I would NOT
use this recipe. And MOST Sourdough Breads "stretch, fold, turn" or
Resting Overnight in the refrigerator. There are lots of reasons for the
bread NOT working. Hope this helps. Aria