Speaking of sourdough starter, @ronott1 I have a question for you.
I was looking at my bread machine manual, and it said that there was a setting for making sourdough starter. I’m trying it out, but it says to let your starter ferment for 7 to 10 days before using.
I’m trying it out, but what’s your opinion on this? Do you think it will work?
I was looking at my bread machine manual, and it said that there was a setting for making sourdough starter. I’m trying it out, but it says to let your starter ferment for 7 to 10 days before using.
I’m trying it out, but what’s your opinion on this? Do you think it will work?
I also have a question for the Sourdough Guru. @ronott, I'm making bread using your 1 Tbsp starter method. I have just added the 540g of flour and 380g water and will be starting the stretch-and-fold process for the next two hours. I mixed the ingredients in my Kitchen Aid. My question is, should this be really sticky, or should it be a cohesive dough that pulls away from the sides of the bowl? I've made this before and it turns out super sticky for me, almost more like a batter than a dough. It was really hard to handle and I ended up baking it using the upside-down top part of my Challenger cooker as a Dutch oven. The good news is, it was absolutely delicious! It was also enormous, making me think I should have made it into two smaller loaves. As for the stickiness, should I add more flour because of the very high humidity of my ambient environment? Thanks!
