Hey to all!
I`m new to sourdough baking. I thought the hardest part was getting your starter to start. Boy, was I wrong!!!!
I just can`t seem to get the baking part right!!! I baked a lot using regular yeast.
I created my starter a few weeks ago. It is sitting on the counter in my kitchen. The temp is between 62 and 82. I`m in South Africa but we have an ellis de luxe in the kitchen, hence the high temp in the winter.
Okay the info on the starter:
Using AP flour. Feeding every 12hours. Rising double in 3hours (due to the temp I think?)
feeding 1:4:5 to avoid hooch on top of the starter.
When I create a loaf I`m bulk proofing (I think thats the term I should use?) for 8 hours. (Overnight, at room temp)
In the morning it has doubled nicely. So I "punch down" and form into loaves.
Let the loaves proof again for 5 hours.......... Problem is there is no proving after the "punch down"????
I`m baking bricks!!!!!
So now I have resorted to creating a sponge with the starter, all the water and half of the flour the recipe asks for. Proof overnight (8 hours at room temp) In the morning mix in the rest of the flour and the salt. Form into loaves and proof.......... Problem is after 3 hours no more rising occurs and there is no oven spring what so ever even with a oven temp of 450!!
O please, please, please help me!