Just baked my first loaf… thoughts? i think it could be fermented for longer, since it seems gummy. also, when i cut into it, it was kinda warm, so i should let it cool down more next time…
100g starter
500g flour
330g water
10g salt
bulk fermentation over 14 hours (it’s cold here…) with 4 sets of stretch and folds
cold proof for ~10 hrs in the fridge
My starter is 8 days old now, and i’ve been feeding it a ratio of 1:2:2 but it smells like alcohol like 4 hours after feeding.. do i need to increase the ratio? it doubled around 7-8 hours after i fed it yesterday, but i realised it smelled very strong after checking on it after today’s feeding.
as a side question, is it safe to use the discard in recipes yet? and when can i start using the starter to make sourdough?
it’s day 2 of my sour dough starter, and i don’t know if it’s gone bad… i’ve never done this before, but i put 50gs of water and 50gs flour. it looks like there’s some black dots in it, and a funny orange patch in the middle?? there’s also a tiny bit of dough coloured water running around on the sides. when i opened the lid and smelled it, it smelt a bit like very strong bread, but for some reason, kinda like chlorine????
basically if i think about it it smells like bread, but it also smells like drain cleaner/chlorine…
please help…