Sourdough baking
So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.
Major difference is that I've only been feeding my stater every two to four days, so the microbiome is all out of whack.
Not sure how this combination of decent oven spring, yet absolutely zero ear is possible, but here we are.
Its partner is in the fridge, I'm guessing it'll be significantly over-proofed
Before baking, how much do you feed your starter? How many cycles do you go through?
Under normal circumstances, I feed it every morning, then for the recipe I feed a tablespoon of starter 200g of flour and 200g of water.
This one started from acidic slop, I think I feed it once before mixing the actual leaven for the recipe. Because I was trying to compress the timeline, instead of a tablespoon of starter, I probably left like five or six tablespoons
As usual, lovely breads.
Pretty sure that you were weighing for your normal breads (how else would you make, say the Tartine country loaf)?
It makes sense to weigh the starter amount as well then, just to make things repeatable.
We just made our first and second loaves ever. First one was a bit flat because we didn't let it warm up before baking (and accidentally proofed like 20 hours). Second was less flat but not sour. Haven't tried letting it sit in the oven yet. Do you put it on low heat or just let the light warm it up? We've seen some recommendations online to put it in on low with a bowl of water, thinking of trying that next.