I made more baguettes! Wife and I ate one right out of the oven. The other two were used for charcuterie.
This post is for casual conversation if you don’t feel like making a post of your own.
I made more baguettes! Wife and I ate one right out of the oven. The other two were used for charcuterie.
This post is for casual conversation if you don’t feel like making a post of your own.
I can’t get my sourdough starter… Started! I get to a point where I feed it and it gets a bit bubbly but nothing else. It’s like a soup. It’s weird because the first feedings go so well: it grows, smells great, but after a few days it just kind of dies. I don’t want to give up but I even bought a book, followed instructions to the gram and still won’t get it right!
PS those baguette look so good!!!
Try a different flour, or letting it go longer between feedings. Make sure it’s comfortably warm (21° seems happy)
I don’t frown on throwing in a wee bit (<2% bakers %) of yeast either.
You might be overthinking it.
I got the book because I could not for the life of me get it right… Lately I’m just throwing flour and water a I see fit. We’ll see if the underthinking works lol Thanks for the advice!
Do you feed it once a day?
I’m about to start a new starter. I’ve been working with poolishes so far. That’s worked out well but I want more flavor.
I’ve used mine (although the rising was mediocre) and the flavour was intense, we really like it!
Have you tried adding regular yeast to your dough in addition to the starter to give it the lift you are looking for?