Sour Dough Balistics
- By Snuby642
- The Bear Pit
- 173 Replies
Seems like my bread flour based starter is getting weak.
This sun-dried tomato
and olive
boule got some spring and generally rose well before baking.
The thing is the crumb is tight, lots of small bubbles in the starter and loaf.
I decided to put some rye and whole wheat
flour in it and see if I can strengthen it. I somehow shanked my measurements .
Instead of 20% total combined I put 20% each.
So after that rose I refed it normal K A bread flour 1x1x1 and it's looking good at 2:45 .
Could use some larger bubbles.
This sun-dried tomato


The thing is the crumb is tight, lots of small bubbles in the starter and loaf.
I decided to put some rye and whole wheat

Instead of 20% total combined I put 20% each.

So after that rose I refed it normal K A bread flour 1x1x1 and it's looking good at 2:45 .
Could use some larger bubbles.