Hi everyone, I am new to sourdough baking but have successfully mades about 4 loaves so far. My starter is a stiff levain that is 3 yrs old. I keep it in the fridge and feed the night before mixing by adding the same weight of flour as the starter and half the weight in water. (Ie: 100g starter + 100g flour + 50ml water). I leave in open jar overnight and by morning it is risen and bubbly and ready to go.
Before adding levain to my flour/water I just hydrolyse flour and water: 450g flour + 300 ml water for 3 hours.
Then I add 150g of my levain and fold in (in bowl). (Levain is "disolved" in a little water.)
After about 1/2 hour I add salt and a little water and mix in.
I fold dough over and over on itself for about 5 minutes in the bowl and then I leave for 5 hours bulk fermentation, doing 6 sets of stretch and folds (the first 3 every 15 mins, then the last 3 every 30 min.) I leave on counter (covered) for the rest of the time.
Then onto the table for preshaping and 20 min rest, then I shape, put in basket and into fridge overnight for proofing, bake it in the morning with steam oven and it is fantastic.
But today was different.
After 5 hours of bulk fermentation when I put it on the table it was an impossible to handle, soggy mess. I got so frustrated I kept adding flour to contain it (probably a mistake). I ended up doing some slap and folds and then tossed it into proofing basket without any particular shape.
It's in the fridge, tomorrow I will bake but I know already it is going to be low and hard.
WHAT DID I DO WRONG? (Temperature in the kitchen is as always has been.)
thanks.
I would normally say over fermented however the timing seems well within normal range, you've had success with this before plus the temperature hasn't changed.
So I'm throwing out two possibilities...
1: a change in your starter. Perhaps it's become too acidic. It is low hydration which encourages acetic acid. How about giving your starter a bath?
2: a miscalculation. But this would have been noticed a lot sooner. I'm leaning towards my first idea.
Thanks for such a speedy reply. I also thought too much fermentation. Now that I think about it, the only different things is that I had fed the starter on Tuesday night (because I wanted it to grow so I could give away a piece to a friend) and the next morning I pat it down into a ball again and put in fridge and then I fed it again last night (Fri) to use this morning. Maybe twice in a week is too much? But don't some people feed it every day, or is that only if not refridgerated? If twice is too much, should I have just used it straight from the fridge, without feeding again? (Because it activates or rises only when you feed it, yes?)
Now on to your hypothesis.... I didn't know about stiff levain being more acetic...interesting. What do you mean by bath? Adding more water when I feed it or literally let it sit in some water for a while and then back into the fridge? I have heard of some starters being the same weight of levain + flour + water.... would that make my levain stay sludgy even when in the fridge? Would I still use the same amount for my recipe or because it is more wet I have to change something? (Sorry for all the questions!)
Lastly, the miscalculation thing. Actually, now that you mention, I did use a new measuring cup.... I will compare it with my old one. Maybe the measurement is not exact. The dough was soooo wet....
I will keep you posted, thank you so much, you are helpful!
The only thing that can happen (as long as it's left to mature each time) is less acidic and a better yeast population.
In fact part of a correction with a starter that's too acidic is giving it a good feed of two.
There's no harm in giving it a bath and then a good feed.
Immerse the starter in water and for a few seconds give it a gentle rub. Done! Then onto a good feed...
How about 1:2.5:5? For example 20:50:100
Allow it to fully peak then you can give it another feed of the same ratio.
All that and measuring carefully should sort it out if that's the issue.
oh dear, i don't understand the ratio... do you mean 20g of starter + 50g of water + 100g flour or some other way around or....? By fully peak you mean when it grows overnight in the jar and becomes spongey?
Whenever someone speaks of a starter (or dough for that matter) feeding ratio presented in that fashion it's always starter:water:flour.
By peaking I mean it has risen to its optimal height. So it's time to feed again when the dome starts to flatten out. A good feed plus allowing it to peak should encourage a better yeast population.
I'd try this bath and feeding schedule with part of your starter so atleast if anything goes wrong you have a back up.
I will do that! And going from my reguar 100-50-100 ratio to 20-50-100 will still make my bread rise?
As long as you use it at the right time you should experience no difference. Just make sure you use it when peaked. You don't have to stick to this ratio as when it comes to sourdough it's whatever works and suits you. I'm recommending this as a fix and not as a steadfast rule for your starter. Good feeds will help keep the yeast population at a healthy level.
Thank you so much for your time and patience. I will try your suggestions. Good night from Italy!
Goodnight from the UK