I have used the same sourdough starter and recipe I have been using for months. All of a sudden, the loaves don't "scab" over while rising, so they spread out more. They have wet, gap areas on the surface. What can cause this?
I admit, rather hap hazardly. Usually the day I plan to use it, then right afterwards. This is usually once a week or 10 days. I thought it might have lost its vigor, so I took it out three days before last use and fed it twice a day, but it did the same thing. It was active and over flowing the jar, so I thought it would be okay.
It may may be out of whack, especially if stored in the cold between use. By out of whack I mean its gotten too acidic from cold and/or lack of feeding. When that happens it usually takes more than a couple days of regular maintenance at warm temps to get it back "in whack". Too acidic and it will break down gluten - which may be the wet gaps you're seeing (kinda looks like the dough is ripping?). I would try dumping all but a tablespoon or so, and feeding that regularly at room temp (preferably above 70F) for a couple days. Then repeat the process over the course of something like a week. It should be noticeably better after that. Keep us posted on progress and keep checking back. I'm sure there will be more suggestions/advice from our friendly bread gurus!
Thank you for that possible explanation. I had no idea. I will give this a try and let you know the results. You are right in that the dough looks like it is ripping.
Something I started doing many moons ago was, especially in winter as I like it cool in my place, to not worry so much about his acidic my starter got as I started build a preferment so I get the sour I like, then finishing the dough with regular yeast. I'm not a big fan of really sour bread and it seems to be easier to adjust the sour with the preferment. An added benefit is it's easier to fit things into my schedule. Not really a true sourdough, but I don't care. I makes what I likes and that does the trick for me. Keep us posted!
How is the starter maintained?
I admit, rather hap hazardly. Usually the day I plan to use it, then right afterwards. This is usually once a week or 10 days. I thought it might have lost its vigor, so I took it out three days before last use and fed it twice a day, but it did the same thing. It was active and over flowing the jar, so I thought it would be okay.
It may may be out of whack, especially if stored in the cold between use. By out of whack I mean its gotten too acidic from cold and/or lack of feeding. When that happens it usually takes more than a couple days of regular maintenance at warm temps to get it back "in whack". Too acidic and it will break down gluten - which may be the wet gaps you're seeing (kinda looks like the dough is ripping?). I would try dumping all but a tablespoon or so, and feeding that regularly at room temp (preferably above 70F) for a couple days. Then repeat the process over the course of something like a week. It should be noticeably better after that. Keep us posted on progress and keep checking back. I'm sure there will be more suggestions/advice from our friendly bread gurus!
Thank you for that possible explanation. I had no idea. I will give this a try and let you know the results. You are right in that the dough looks like it is ripping.
Something I started doing many moons ago was, especially in winter as I like it cool in my place, to not worry so much about his acidic my starter got as I started build a preferment so I get the sour I like, then finishing the dough with regular yeast. I'm not a big fan of really sour bread and it seems to be easier to adjust the sour with the preferment. An added benefit is it's easier to fit things into my schedule. Not really a true sourdough, but I don't care. I makes what I likes and that does the trick for me. Keep us posted!