I'm new to the forum and new to baking. Its not really my strongest point but I decided I would try to make a sourdough!
I followed the Baker Bros recipe and created a culture on 1st Sept using white bread flour and warm water. Amazingly it worked and so yesterday I decided to try and bake a loaf!
Culture been out on the kitchen side, stirred daily and covered with a towel, been bubbling nicely but kept having some liquid form on top which I stirred back in.
as recipe, took 300ml culture, 500gm white strong bread flour and warm water with pinch salt.
Mixed together kneaded until not sticky then left for 2 hours in the airing cupboard. then had to fold into loaf shape and put in loaf tin for 12 hours. It was very sticky when I took it out of the cupboard and took a while to get it into the loaf tin.
Took it out the cupboard again this morning, still very sticky to get out of the tin, put on pre-heated tray (fan oven at 220) and baked for 30mins.
It looked fab when it came out - a bit of a dodgy shape but looked like a loaf! Had risen to twice the size in the oven, but once cooled and cut into it wasn't baked properly. the inside was still very doughy.
It had lots of airholes though :) the crust was nice but it wasn't really edible,
advice and help very gratefully received.