Feed starter
80grams starter
250g water
350gflour.
Mix, rest 30 mins, 10g salt, ball, rest 45, s&f (x3), bulk until (x2) shape, counter proof for 8 hrs, fridge for 10 hours, score, bake 500 for 25 covered, set to 450 25 not. Rest 1 hour.
My starter is a little over a month, but I live at 6500 hundred feet elevation. It is a little more dense and gummy than I'd like, but edible!
by ThrowRA10R
4 Comments
What can I do to fix this? ❤️
Yours is beautiful 😍 but over fermented.
It looks like you proofed for a very long time, what was the temp in your house? It very well could have been the age of starter,
But also the very long (in my opinion) bulk time.
Yeah, I’d say over proofed.
Baking at altitude does present challenges, though (I’m at over 7k).
Highly recommend recipes from The Perfect Loaf as they are in New Mexico at around 5500 ft.
Like others have said, a bit overproofed, but still good bread. Looks fluffy and nice, so enjoy. 🙂