My starter smelled fine and bubbled when i kneated in more flour. I let it raise for 1 hour and it raised a little. Then i baked it for about 1 hour. It did not raise more :-( The bread is therefore super tense and so sour we actually decided to through it away...
This has happened to me bofore. DH says, my starter might be the foult but my guess is that i am doing something wrong. I have a bread machine i could use so the dough would get more professional kneating and a better rising time.
Please advise.
Category:
Replies
Hello Korinna,
If you only left it for 1 hour after mixing the dough then it is highly likely that the yeasts and so forth had not had time to aerate the dough. Sour dough is much slower acting that commercial bread yeasts so depending on the temperature you are working at it is likely to take antwhere from four to twelve hours or more to get from your dough to a loaf ready to bake.
If you have not done so, I would suggest that you read the Beginners Pages on this site which are an excellent guide for getting started.
Let us know how you go.
Farinam
Thank you for your reply. So i need to add more yeast to the starter and flour before i let it rise for 12 hours?
Hello Korinna,
Are you making bread using bakers yeast or a sourdough starter?
if you are using bakers yeast then the time that things take to happen will be much shorter - more like one hour for bulk fermenting and three quarters of an hour for proving. Once again this will depend on the temperature of your kitchen and you should use the doubling in volume of the dough as your guide for timing.
Perhaps if you can give us the recipe that you are using and more details of the method that you followed in terms of kneading and shaping etc it will help us to give better advice.
Keep on bakin'
Farinam