With my present home-made/air-collected sourdough starter I've baked maybe 20 loaves and they have all been scrumptious with most having a great texture and crumb.
Ican't keep up with my family's appetite for sourdough!
However,I cannot get the dough to rise as much as I'd like with just the sour dough and have to add maybe half a teaspoon of yeast on the second proofing(rising).
Only then do I get the rise I'm happy with. When I mix up my first ferment I get sourness, sour smell, and plenty of bubbling activity but not much in the way of expansion when I blend that with more (white) flour and knead. It certainly doesn't double
in size as the tips suggest.
So I wonder if there's anything else I can try to get the dough to rise more by itself.
- I take the starter out of the fridge and mix it up with flour to create a 'batter' .
- I let that ferment for most of a day and it bubbles up a treat.
- I then blend in more flour and water, salt and oil.
- I then let that rise for at least 6 hours or so.
- If it doesn't rise as much as I want -- which is always -- I combine it with more flour to which 1/2 to 3/4 teaspoon of dry yeast has been added.
- I rise it again for baking and usually pop it in the oven when it's obviously risen more than it did with just sourdough.
I don't want to fiddle too much with this protocol but I feel that I should be able to bake my bread without the need to add dry yeast. When I do it withoiut yeast, the loaves are too dense and too wet --despite their flavour.
I do all the right things, I think, in regard to warm temp rising, and more or less rise the bread over 1 and a half days. My climate is sub tropical but I rise the dough in the oven with just the light turned on and a warm bowl of water underneath.I've experimented by adding about 2 tablespooons of whole grain flour to the mix and have started to experiment with sugar additions -- although I prefer Golden Syrup. But adding sweetness may impact on the sourness, I think...