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My sourdough went from hockey puck to bakery loaf in 3 weeks
For two years my starter was weak and my bread came out dense every time. Then a baker at the farmers market in Ann Arbor told me to feed it twice a day with warm water instead of once, and by week three the dough was doubling in 4 hours. Now the crumb is actually open. Anyone else change their feeding schedule and see a big jump like that?
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oscar7439d ago
Always fed mine once a day and figured that was plenty, since the bread was okay and I didn't want to mess with a system that worked. Then last winter I got tired of waiting 10 hours for a rise and tried feeding morning and night with lukewarm water, and my starter about woke up overnight. Dough doubles in maybe 4 or 5 hours now and the crumb went from tight to actually open. Wasn't the flour or the recipe, it was just the food and warmth.
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