BurningSkies

@SnowIntheAir
180 Followers
459 Following
841 Posts
Leftie, musician, weirdo, w/interests in baking/cooking/growing/gardening/brewing/paranormal-spooky/comics/history/archaeology/folklore. Musk-bros blocked instantly. Highly Strange.
BurningSkiesApr 2, 2023
@ohmrun @sourdough2021 Here's where I ended up after 24min @ 500, then another 35min at 450 with the top off. It's 'compact' and heavy...though not awful to look at. Maybe got about 1/3rd the oven spring I'm used to. I'm attaching a picture of what my 'usual' culture does with the same recipe.
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.
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 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.
BurningSkiesApr 2, 2023
@[email protected] Thanks! I actually posted there last night to see if anyone had any ideas too. This one is weird. I've stood up about 5 different starters in ~12 years and never had something like this. I'm up for a challenge, but right now this isn't working. I'd heard that French starters tend to they funky side, but this is more than just funky.
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.
BurningSkiesApr 1, 2023
@ohmrun This is just a challenge in a direction I wasn't expecting. Feels a little like reinventing the wheel after my old culture acted like every other one I've had and/or matches everyone else's baking experience. I've bootstrapped other projects in my life...just didn't know this would be one of them.
BurningSkiesApr 1, 2023
@ohmrun I started this new culture not b/c the old one was bad, but I assume that 90% of #sourdough bakers in the US have the same culture since the flour is ubiquitous & the wild yeast is in the flour rather than other inputs. I was figuring getting some decent euro-flour would give me a different kind of funk. I just didn't realize that it would be such an uphill battle.
BurningSkiesApr 1, 2023
@ohmrun Don't we all! Here's another thing...I note that the starter while tripled in volume (my KA bread flour starter only doubles)...doesn't maintain structure like my other starter. By 12 hours it's pretty soupy though doesn't collapse and holds gas. When I feed my regular starter it still is pretty thick and has stretch to it.
BurningSkiesApr 1, 2023
@ohmrun Yeah, that's why I don't put it in the dough early on, though I've had that work in the past too. The fact that with a long proof the gluten turns to sludge suggests the yeast is feeding, but it doesn't appear to be off-gassing and filling the dough with CO2?