Hi! It took a few weeks, but I got my starter going, so I made this over the weekend. It tastes spot on! But I feel like there’s room for improvement. I’ll be trying again this coming weekend. Any advice beforehand?
by Krys5683
4 Comments
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Krys5683
Oops, forgot to add my ingredients! The starter was bread flour and water, and the recipe called for bread flour, water, salt, and olive oil.
IceDragonPlay
You did spectacularly well for a first loaf on a very new starter!!
And LOL to your ingredients list! If you used an online recipe you can just link to that. But if you want constructive feedback the method you actually used should be included. For example a recipe might say bulk ferment for 6-12 hours or until doubled, so you write ‘Bulk ferment 5 hours, 70% rise’ if that is what you did.
melodramatist
Hi! Can you share the recipe used for this loaf? It would be easier for others to provide feedback for you. Also what is the ambient temperature of your kitchen? This is a good first loaf – my first one was a boulder 🙂 It seems a bit overproof but with practice that can be improved!
4 Comments
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#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
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Oops, forgot to add my ingredients! The starter was bread flour and water, and the recipe called for bread flour, water, salt, and olive oil.
You did spectacularly well for a first loaf on a very new starter!!
And LOL to your ingredients list! If you used an online recipe you can just link to that. But if you want constructive feedback the method you actually used should be included. For example a recipe might say bulk ferment for 6-12 hours or until doubled, so you write ‘Bulk ferment 5 hours, 70% rise’ if that is what you did.
Hi! Can you share the recipe used for this loaf? It would be easier for others to provide feedback for you. Also what is the ambient temperature of your kitchen? This is a good first loaf – my first one was a boulder 🙂 It seems a bit overproof but with practice that can be improved!