Hello everyone,Firstly, apologies for the extremely long-winded post. I just want to include as much as possible to help troubleshoot this issue. For a month now, I've been trying to get a sourdough starter going and am running into issues. I have searched the internet to near unhealthy obsession and am noticing that the issues I'm experiencing are not common. A short
May 9, 2021 - 9:58am
Benito
Black Sesame Seed Country Sourdough
Recently I changed from Robin Hood Bread flour to Anita’s Organic All Purpose flour. I did a flour stress test and found that Anita’s is more extensible than Robin Hood, however, I’ve discovered in my past couple of bakes that it cannot absorb as much water. In this bake I’ve reduced the hydration of this formula from 80 to 76%. I did a bake of this formula that came out flat. At first I thought it was over proofed, since I’ve been pushing proofing, but when I sliced it open it showed no signs of overproofing so my feeling is that it was over hydrated. If you’re interested in the formula, I’ve posted it before the only changes made this time were to replace all the white flours with the all purpose and to lower the hydration to 76%. I allowed this to ferment to 60% rise in the aliquot jar as has been my usual lately. After shaping I allowed a further warm 82ºF final proof until the aliquot