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Experiment Loaf Results☺️
Sourdough made with UNFED (for 2 months) starter🤭
Day 1 (May 8th):
• Mixed dough with unfed starter straight from the fridge at 9am using warm water
• Did a little Rubaud mixing to work the dough a bit & smooth it out
• Slap & Folds every 15 minutes (3 sets)
• Already little bubbles during first slap & fold (activity)
• 10:40am folds done & dough temp was 76.8° F
• Bulk Ferment: she wasn't ready before bed (not surprised, ole girl (starter) had a lot of flour to "eat") so I let her proof overnight.
Day 2 (May 9th)
• she rose well, had big bubbles... so instead of paying attention to more signs I said OH she's overproofed let's hurry
But guess what.... the top was shiny and the dough stuck to the bowl (typical underproofing). Duhhhhh Sam😂😂
I THOUGHT she overproofed 🤣 After baking, I noticed the pale & cracking crust and realized I messed up🤪🤣 Ole girl was just a bit underproofed. She didn't need much longer to rest. We ALMOST had a perfect loaf from an unfed starter🤷🏻♀️
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Experiment Loaf Results☺️
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