Tried a new sourdough recipe on Sunday and it was the best loaf I've ever made

I've been baking sourdough for about 2 years now and usually get decent results, but this past Sunday something just clicked. Used a 50% whole wheat blend and fed my starter 3 times the night before instead of once. The crumb was open, the crust crackled when I took it out of the oven, and my husband actually said 'this is better than the bakery'. Never had that happen before. Did I just get lucky or is there something about that extra feeding that really makes a difference?

2 comments

2 Comments

blairm446d ago

Honestly, do you think that extra feeding really made the difference or did you just get lucky with your flour that day? I've tried the triple feed thing a few times and got a dense, gummy loaf that was way worse than my usual ones. Tbh, overfeeding your starter can mess with the fermentation balance and make it too acidic or weak.

mason2095d ago

Nah, the triple feed thing is way overhyped. I've had way better luck just doing one solid feeding a few hours before I mix my dough. That extra feeding tends to throw off the whole timing. Better to just keep your starter steady and not try to force it with extra meals. Simple is better with sourdough.