My second attempt was significantly better than the first (its actually pleasantly edible!), but I think I still have a ways to go to get the "perfect" loaf, so I'm back with photos for advice, thank you in advance!
Starter recipe: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ - I decided to go with a whole new starter as some comments in my previous post suggested that I might have LAB bacteria instead, and this one worked really well for me, although I downsized the portions. It was rising and falling predictably by day 3, smelled sweet, boozy and yeasty, and I baked with it on day 7.
Bread recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/ - I halved this recipe, and used only bread flour (95%) and rye (5%) because I didn't have any whole wheat. My levain unfortunately did not float, but was full of bubbles, and I have read that rye starters sometimes simply do not float. I followed the recipe exactly, with minor adjustments to timing, but the biggest was that it did not rise at all when left in the fridge overnight, and the "push" test had it filling in really quickly (guide: https://www.youtube.com/watch?v=vFakPswlQrY), so I left it out at room temp for 2 hours before baking at 230C, my oven does not go any hotter, then uncovering and baking at 210C after 20 mins, until I got this colour.
Whoops I can't seem to rotate it. Anyway, this is the loaf I ended up with. It did flatten out when I took it out of the mixing bowl it was proofing in (rice flour, no sticking and a lot less this time!), but puffed back up in the oven.
Crumb shot - Could anyone tell me why the crumb varies so greatly? I was expecting either tightly packed holes or large ones but this seems to be quite a mix.
Another for good measure. It has quite a nice chew, although I do find it a bit gummy, but Maurizio did say it will be with bread flour, and it is pleasantly sour. The crust is not very crunchy, though, so I do wonder if it might have benefited from a few more minutes in the oven.
Any and all thoughts very welcome, thank you in advance!
the crumb you got is pretty standard fare. It will get better with time. 2nd you do want LAB in your starter otherwise it is not a SD starter. The LAB i(lactic Acid Bacteria) s what makes the acid that makes the dough sour and the yeast ,in this symbiotic culture, is what makes the dough rise. So both are required in your starter. You are on your way so no looking back.
Happy SD baking
Thank you! I will keep at it.
What Dabrownman said. Your starter looks very healthy and your bread looks great. That crumb is typical though of a young starter. As it further matures and sorts itself out it'll improve. You'll also be on a learning curve getting to know your starter and how it behaves. Enjoy the process.
Thank you, Abe! My next challenge is to deal with a starter that will hopefully stay healthy in the fridge, as I'd rather not have to feed it every day.
You starter looks healthy and vigorous! I'm sure it'll do just fine in the fridge! Good luck and Happy Baking!
Thank you! It took me three tries to get there, but this one seems to be rather healthy.