I want to start by adding some context about my starter, and recipe I’m following.
My starter has been going for 5 weeks now and is consistently doubling its size everyday. I did the float test 3 days ago and starter floated so I decided to try for my first loaf. Never baked it because after 18 hours it was still sticky no rise and just wasn’t where I thought it should be so I started again on a second loaf. Started the second loaf early afternoon and was done with final stretch and folds around 7pm and by the next morning I was a little too eager and baked it because it wasn’t sticky to the touch and there were some bubbles. The bread came out super dense. Now I am on my 3rd try. Made sure starter was at its peak, used slightly warm water, waiting one hour until first round of stretch and folds doing it 4 times total every 30 mins. After the last stretch and fold covered with plastic shower cap and it has been on the counter for 20 hours and I’m not seeing what I want to feel comfortable baking it. Small bubbles on the side of glass bowl and bottom, 2 or 3 larger bubbles on the top but has not come close to doubling in size or if any growth at all.
Recipe is 100g starter 350 water 500 flour 10 salt attaching pictures for context
I did double this last batch.
by Constant_Tune_2397
4 Comments
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I’m still sort of new to sourdough, so bear with me! When you say your starter is doubling in size; about how long does it take to reach its peak? I’ve read and watched a lot of videos on starter and they all consistently say your starter should be doubling in size 5-8hrs after feeding for it to be deemed “bakeable”.
I can’t call myself an expert here, but i would try lower hydration to see if it helps (i.e. try 320g water instead of 350). That’s what helped me in the beginning after a few ‘failed’ attempts.
When you say “My starter has been going for 5 weeks now and is consistently doubling its size everyday”.
Can you elaborate on what your feeding ratio is, and how long (in hours) it takes to double, and how many feedings in a row it has performed identically to that?
Also – that dough looks very wet for 73% hydration. It may be the way you are measuring or might just be the flour (every flour has a different hydration capacity). What kind of flour are you using? I’d recommend knocking back the hydration to a slightly stiffer dough for your first few loaves.