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Tried making sourdough with my own starter after 2 weeks and it came out like a hockey puck
I fed that thing every day, kept it warm by the window, watched it bubble and grow. Thought I was ready. Mixed it up Sunday morning, let it proof for 8 hours like the recipe said. Baked it at 450 and when I cut into it after cooling, the inside was this dense gummy mess. Tasted like sour cardboard. My roommate said it looked like a frisbee. I'm guessing my starter just wasn't strong enough yet or I overworked the dough. Anyone else rush into sourdough and get a brick on their first try?
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oscarthompson21d ago
Ngl your starter was definitely not ready after only two weeks.
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ivan52221d ago
Did you try feeding it twice a day to see if it would pick up? In my experience, two weeks is usually enough if you keep it warm and feed it with the right flour, especially whole wheat or rye. But if it was sitting in a cold kitchen or you were skipping feedings, that might have stalled it. I've had starters that looked ready on day 10 but then went flat after the first loaf. It really depends on the temperature and the bacteria population in your area. What kind of flour were you using and how often did you feed it?
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