That about sums it up! I ended up having to add flour to get it to let go of my hands and form any sort of shape. I probably killed it trying to get it to that point. I guess I have to figure out how "wet" is needs to be before the first fold rather than after the last rise?
Yep, do "x" until it looks or feels right. Easier to do when you know what "right" is and how to get there.
Mine was like that too. I assume we need to keep making it and develop the feel for it. I was also wondering if a new starter maybe doesn’t have enough oomph. Even with added yeast, which I did too. I heard mention of adding vital wheat gluten, I bought some but haven’t used it yet. I have ap flour, so maybe higher protein bread flour would add some loft. So many factors to consider!
Yes it sure does! But my practicing with this is resulting in both of us eating much more bread than we ever did before! I need to take up raw vegetable carving or something!
If you are not having success .... perhaps you want to try SandwichYes it sure does! But my practicing with this is resulting in both of us eating much more bread than we ever did before! I need to take up raw vegetable carving or something!
Absolutely right, at least in my case. I have had no real problem making the King Arthur basic sourdough loaf. The first didn't rise quite enough, the second too much (and the only problem with too much was the "muffin top", made it hard to get out of the glass pan), the last 2 were just right. Gives me hope that I can manage these "artisan" types, not sure why they are causing me so much trouble. I'm really thinking about hitting a KA baking class when they open back up if they have one for artisan sourdough.
If the starter stays at the same hydration, try adding 64G of bread flour.
