And thanks for creating such a great site. The videos in particular are great.
I started making sourdough at home a couple of months ago and have been getting results I'm pretty happy with. But there's a couple of things I'm having trouble with, maybe someone can help??
I'm finding it hard to make my starter and dough proofing slow enough. It's warm here in Sydney at this time of the year, and the coolest part of the house is a fairly consistant 23-25 degrees C. When I feed my starter I'm adding about 150g of flour and 180g of water to 250g of mother starter. At the above temps this seems to result in my starter peaking after about 4 hours. This is frustratingly fast, I'd really rather it took about 8 hours so it can proof while I'm in bed or at work. I've tried using cold water from the fridge and also reducing the amount of mother starter down to 150g. Neither of these made a significant difference. I have a similar problem actually proofing my mixed dough - again being able to control it so it takes a convenient approximate length of time would be handy. In winter when ambient temperatures are lower it will probably be easier to achieve suitable temperatures. Does anyone have any techniques for controlling proofing times in summer??