Just thought I would say hello and see what you think about my first attempt. I followed the "make your own sourdough starter" section earlier this week and baked my loaf this morning. The reason I ask if I have cheated is because the starter seemed to be very active much quicker than the guide suggested. This is the flour I used for both the starter and the loaf itself. This has added lactic acid, would this speed things up?
On day four I decided that the starter was active enough as it was spewing out of the jar. I then used about 280grams of the starter with the quantities of flour, salt and water as described in the recipe from the beginners tutorals.
I did the ten second neads and then folded after an hour. I then had to leave it fror 3 hours at room temp. I then shaped and put in a loaf tin lined with a tea towel. This went into the fridge from about 3'ish until 7.30 the next morning. After about an hour and a half I baked at 210 for 45 mins. This was the result:
The crust is quite dark and the slash had not opened up massively but I am pretty happy with my first attempt. I don't think I got a massive rise in the oven but when cut open the bubbles seem pretty reasonable:
Any thoughts about how I could improve would be greatfully received. Importantly it tasted pretty good.
Having made bread using yeast and a fair bit of neading I was impressed at how little effort this took,just a lot of waiting.