this is my first try at making sourdough with Chester (my starter hehe) and i don’t know if i’m being too hard on myself or if i actually did a shit job haha
ratios:
125g starter
350g room temp water
500g unbleached bread flour 12.7% protein
i let it bulk ferment in a temp controlled proofing box at ~77°F (my house is too cold) for 3.5h before shaping and cold fermenting overnight about 16h in the fridge. baked covered at 500°F for 35 min then uncovered and baked at 425°F for about 13 min. is the crumb a bit too dense? did she rise right? i feel like she looks a little triangular. when i cut a slice to taste it tasted good, a little soft but not gummy. when i poke it its kind of soft but i think thats because it’s still fresh.
my starter was gifted to me from my friend’s mother and the ratio is close to 1:1:1 when feeding (1:1:0.93 to be exact).
did i go wrong anywhere? any suggestions tips or tricks? 😭