BurningSkiesApr 1, 2023
@ohmrun I'm perplexed because I've been doing #sourdough for about 12 years and never had anything like this happen. Last week I ran with 400g water and pulled it back to 385 this week to see if that helped trap more gasses. But same story.
Show threadSourdough2021Apr 2, 2023
@SnowIntheAir @ohmrun
I always work with a very strong Canadian flour (15% protein) or a good quality wholemeal flour and a proofer to keep a constant temperature (so no guessing with timings). Fortunately I haven’t had a lot of problems using my methods. I agree it is all a bit hit and miss from time to time but very frustrating. Hoping you sort it out.
Show threadBurningSkiesApr 2, 2023
@sourdough2021 @ohmrun Thanks! Yeah the flour I'm using is ~13%. It works fine w/ my regular culture, just not this new one. I've bulked on countertop (69f) and I've tried it in my oven w/ proofing setting (79-84f) & thermometer to make sure it was stable. Both had the same results...no rise. Side by side with my 'regular' starter shows that it rises just fine while the new one doesn't.
Show threadSourdough2021
@SnowIntheAir @ohmrun
Baffling!
Apr 2, 2023 at 1:29pmWeb
Show threadBurningSkiesApr 2, 2023
@sourdough2021 @ohmrun very weird. And the starters when side by side whoe that the French culture expands more quickly and bigger than my regular one. But once used in a bread recipe it doesn’t rise at all.
Show threadBurningSkiesApr 2, 2023
@sourdough2021 @ohmrun And here's where we are this morning. Oven & dutchie pre-heated, 18 hours in fridge & no additional rise, but going in the oven anyway:
Show threadBurningSkiesApr 2, 2023
@sourdough2021 @ohmrun and here we are, lid off, halfway in. Some spring but not much. Usually at this point the bread has expanded to almost the underside of my dutch oven’s domed lid. This loaf may be edible, but probably not light & airy.