They unfortunately didn’t post the inside or the creed. I took a lot of screenshots of parts I would think would help verify it. I haven’t dm’d them yet, so I can still ask for verification or more pictures from them if needed!
Been making sour dough for a couple months now and I’m really happy w the flavor but now I’m wanting to push more to the aesthetics. I’ve never gotten a pretty ear but this last loaf was particularly..weird. I don’t know it just looks weird. The inside has been one of my personal better ones. And my loaves have never really had the classic medium-big holes in them. So, if theres something I can do to get the class big ear and holes, I’d love to know. Unfortunately I didn’t actually try this one because it was for a friend but smells soooo sour and good and the crust felt flaky like I like.
I’m hoping I can up the aesthetics without purchasing anything, like like a banneton since I don’t own one 😥🥴
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Standard recipe:
100 g starter
350 g water
500 g KA bread flour
10.5 g pink salt
Only 3 stretch and folds this time (I was tired asf, usually I do four or five but it was honestly very stretchy w/o breaking and hardly sticky)
Bulk fermented for ~11 hours at 71° F
Cold proofed for ~11 hours
30 minutes covered with ice cubes at the bottom at 450° F and then ~30 minutes uncovered at 415° F. It feels like it takes a long time in my over for it to get golden
If you’re ready to bake after bulk fermentation is complete, can you do it then? I’m just trying to understand the science behind the cold proof/if I need to do it at all
Edit: I went on a bike ride and came back to a lot of info!! I’m so happy this subreddit is so active (pun intended). I have to say I love the sour flavor so I don’t know if I’m gonna be able to skip it now!!
If someone sees this and doesn’t want to read all the comments- basically don’t skip the cold proof if you want that strong, signature sourdough flavor, but you can if you don’t need that
I revived a very old starter that was in my fridge for months. I don’t know how long. I had to pour the hooch out. BUT I’d say I revived it! I’m so surprised it only took a few days. I fed it last night and the band is where it was before dinner. I was not expecting it to grow like it did.
So my question is, if anyone can tell, is it past peak to where I will have to discard and feed it again? Or can I use it now to try and make a loaf (my first ever)?
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