I’m new here and I’ve come across a bag/stand for sale in my area. However, I’m wondering if this bag actually belongs to this stand??
I don’t know a lot about all this but it seems this bag belongs to one of those fillable plastic bases, not a metal stand? Or am I wrong?
Fed starter 1:5:5 Wednesday night. Ready to rock at 6am.
Followed Grant Bakes Good Sourdough Bread
450g bread flour
300g water
100g starter (been doing 50/50 ww/bread)
10g salt
6:30am Mix all til shaggy. Rest 30 mins. 3 s&f 30 mins apart. Sat on counter til about 4pm. This is where I had issues. It barely rose in the dang bowl. Was not jiggly. Was not puffy. I was pulling my hair out. Decided to pre shape, rest for 30 minutes. Struggled with shaping but shaped and put in loaf pan. Rested another 30 minutes on counter and put in fridge for approx 14 hours.
Baked at 450°f covered for 25 minutes. Uncovered for 15mins.
Smells good. Tastes good. It was an experience. Just not sure why it didn’t rise overly well. My kitchen temp was 25.5°c all day. Dough temp was at 77°f.
I did end up watching his video this morning and he mixes the salt with the water first, then the starter. Finally the flour. I did starter and water, flour then salt. And I’ve switched my premixed flour to 75/25 bread/ww. Hoping the second loaf will go better 😅
Hi all 👋
Looking for some advice as ChatGPT (I know 😞) has done me dirty.
Created starter 04/10 following the Sourdough Journey website. Fed 1:2:2 daily for the first 11 days. Then it was peaking rather quickly so was doing two feeds per day. There never seems to be any info about this ‘teenager’ stage, so instead of two feeds per day, switched to 1:3:3 on day 14 (as per chatgpt). Did that for several days and then it was peaking quickly. ChatGPT told me to do 1:5:5. Doubled the first day, and it stalled out the second day. Thought it was a goner. It also never had a dome to it.
So, today, day 24, I started back at 1:2:2 in the hopes of getting my little yeast army back. But, I don’t know where to go from here. Still peaked in 5 hours, held and started falling at about 7 hours. Back to looking like itself.
Ideally, I’d like to get it comfortable with 1:5:5 💪🏼 bake some bread and get it in the fridge cause I need a break 😂. Just not sure the best way to get there. ChatGPT has told me too runny, too warm, too thick, too cold, too, too, too and it changes by the second and can’t be trusted.
So, started and fed 1:2:2 for the first 2 weeks. 50/50 ww/bread flour.
Switched to 1:3:3 and 1:4:4 and it still peaked rather quickly (my notes say 5 hours, and it held peak for about 3 hours). I just couldn’t get to the mixing dough part in time unfortunately).
So last night, 9:30pm, that stupid chatgpt told me to feed 1:5:5 and based on starter history, kitchen temp of 24-26°c, it should be peaked at approx 8-9am. I wanted a set it and forget it plan so I could just wake up and mix dough.
Well, we’re at 11am and it’s still not done rising. At this rate, I can’t mix dough today because I refuse to be up til 2am shaping dough.
When I want it to speed up, it’s taking way too long. When I want it to slow down, it speeds up.
I assumed the 1:5:5 would be a good idea seeing as that’s exactly the ratio of starter:flour in the dough but maybe it doesn’t matter 🤷🏼♀️
Any thoughts or advice most welcome. I’ll be here, not eating bread…