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Oh, I'm making better bread now. Finally tried temping the dough and using The Sourdough Journey's temp-percentage rise chart for bulk fermentation. Another thing that really makes the results predictable, but it's a little bit of a hassle.
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Sourdough lessons that were hard earned:
Start with small doughs. A lot of recipes call for a full kilogramme of flour, and that's just silly. Too big bread anyway and way more waste when things go wrong.
Get a banneton that fits a dough of that size. I started out with a ridiculously huge banneton, because for some reason that's all that was commercially available here. Thus I HAD to make big doughs to fill the damn thing. Downsizing did more for my results than pretty much anything else.
All aspects of your sourdough will be subject to your environment. Flour strength, hydration, temperature, dough ratios... They all inform each other. It's fucking annoying. I read that if I wanted to skip the autolysis, I could reduce the starter percentage to 10%. That poisoned the well for me for a long time. My starter is so slow because of the flour I feed it, the salt, and the ambient temperature of my home, that a 10% starter took way to much time to double. Like 48hrs +. 30% starter is what works for me this time of year if I want to skip autolysis. It still takes the starter 20 hours to double.
Preshape your damn loaf, even if you're just baking one. It needs the strengthening of the gluten network. Preshape, let it rest between 30-60min (again depending on the conditions of your sourdough), then shape and put it in its banneton.
I currently preshape when the starter has increased about 50%+. That works well for me rn. Come summer it might be a whole different ballgame.
My starter is exactly the same as my dough. I like training the symbiotic culture of yeast and bacteria in the conditions they need to perform, so I have the same hydration and the same salt levels for feedings. Most of the time I don't feed it, though, I just pinch off the amount of starter I need for the next bake from the dough I'm currently working on. That way I have a jar that shows me when it's time to shape and when it's time to bake, and then I'll just use that as the starter for my next batch.
Less frequent baking requires strengthening the starter with a couple of feedings before a bake. Good to get back to it. I think I shape differently now, cause they turn out a bit square, but charming.
Surdeig er så vilt godt. Er så glad for å ha litt ok kompetanse nå, så det er mulig å finne ut hva som går galt når det ikke blir som jeg vil ha det.
Lyssna på kroppen i vardagen – paus, fermentering och närvaro
En stillsam morgon, en vilodag från simningen och en burk vitkål som får göra sitt i köket. Det här är en text om att lyssna på kroppen i vardagen, om närvaro, långsamhet och att låta både mat och människa få ta den tid som behövs.För mig handlar att lyssna på kroppen i vardagen om att våga ta pauser innan kroppen själv säger ifrån. Read this post in English ->Listening to Your Body in Everyday…
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Dagens kanin ble litt brei, men det er nå greit. God struktur. Også perfekt med tandoori coleslaw og stekt fiskepudding haha
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Had to freeze my starter in the summer cause my life wouldn't allow for a sourdough routine. After over 3 months in the deep freezer, I was very curious about how fast my baby would bounce back. It started rising properly after being fed thrice. On the fourth feed it was good to use, I think, but I was too occupied to get a bread done. So here we are - five feedings and two weeks later, and I'm itching for some fresh sourdough.
Loved the scoring today.
Det er lett å la seg inspirere av våren. Bregnebrød!
