Hi everybody, I’m new here..and also a newbie using sourdough. Please bear with me as this post might be a bit long.. I was given very nice active starter by a friend and I have used it already and made a beautiful loaf. However, when I tried to use it again (for a walnut sourdough bread), even after following the recipe to the letter, my dough just turns to one big sloppy goop even before final shape. I’m from Southeast Asia (meaning really warm and humid weather now) and I was wondering What I could do to (or change, since I’m following a recipe that’s meant for a colder climate) save my sourdough. Could it be that it died because it was too hot?
cooler temperatures or less time, because the fermentation happens much faster in your warmer temperatures. You could use cold water and/or refrigerate the dough for part of the fermentation and/or use less starter in the dough and/or use shorter fermentation times. All of those will contribute to a slower, longer fermentation. Even so, don't focus on time so much as on the dough. If it is ready, it's ready; no matter what the clock may say.
Best of luck with your future bakes.
Paul
P.S. I like your version of a "long" post.
I have mixed another batch with some cooler water and put it in my fridge so I can bake it tomorrow. Will see how that goes! *fingers crossed* thank you so much for the tip!
P.S. that is really long for me...it ate up about 2 mins (of the 4mins) of free time I have in a day. (I’m a full time mom of 4 kids: aged 17, 12, 3—down to 2 months old!) ?