This is my first post. I've been following the starter recipe here and it has been lots of fun.
I seem to be falling down at the baking or provign stage, not sure which one or why.
A couple of things: 1. My oven is fan forced, but on the bake setting, the results weren't much better the second time around. 2. I have had the best colour baking in a pre-heated le creuset pot. 3. The sourdouh looks good enough, but the crumb is not particularly open/light and the crust is a bit on the heavy side.
What I did do: I retarded overnight in the fridge. I have now proved 3 different batches in the morning, out of the fridge from betwenn 1 hour and 8 hours to see if the loaf rose much. It didn't in any of those tests.
I seem to be lacking a decent "spring" when the loaf is put in the oven.
The answers are definitely on here somewhere and I will keep reading and practicing but if anyone knows of something I should be doing better, I welcome your feedback. Also I hould say my starter is 1.5 weeks old, but very frothy and doubling quickly.