Learned something new about sourdough starter.

Mine was flat and lifeless. I took an internet recommendation to feed it more. I also picked up a scale and have been feeding it more precisely. I fed it three times  at 8 hour intervals to get it going more. It’s more than doubling now and the difference is night and day. It’s got so much life now. I think if I use it the bread will jump up out of the pan and run away! 😀

So, from now on, twice a day!

Follow up to unintentionally flat bread

I had four loaves.

One, I added some flour and baked it last night for dinner. It came out ok. I’d say only moderate in flavor and the texture was so-so. The crust was the best part: crunchy and flavorful.

Then today, after letting it rise as much as it could overnight, it was like a risen flatworm, thicker, full of gluten strands, but still too flat. I took one of the loaves and rolled it into a decent shaped loaf and baked it. That came out a bit flat with fairly chewy dough, but great flavor. It was tasty, even with the flaws.

The last two loaves

The last two loaves, I decided to use them, but redo them. I proofed some commercial yeast, added a bit of flour and dropped the two sticky, flat loaves into the mixer. Using low (setting 1) speed I mixed the yeast mixture into the dough and slowly added flour until I got a thicker consistency. I let it rest for 30 minutes, then separated it into two loaves. I used two bake pans and let them rise in an oven with just a light on inside. After two hours I had a decent rise, about double and put it in the oven.

loaves looking good

In the oven, the loaves had a nice oven spring and at this point I was about triple the original volume of the loaves. They came out with a nice finish on them and the sourdough flavor was still there, and it’s not too bad. The crumb is a bit fine and I’d like to get much bigger holes in it, but I think it was ok for a “save” job.

The crumb

Next try, hopefully I’ll get better loaf consistency and not have to try to rescue flat loaves 😀

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