Hi I'm new to the forum and under lockdown have decided to be more adventurous with my bread making! I,ve never made sourdough before. After a while I have make a good, very active starter, so off I go! First one I started in the morning and eventually put it in the fridge overnight, next day left to come to a full rise, turned out of the banneton and it collapsed. Baked it anyway and tasted great but a little flat.
Next attempt I left out overnight at about 18-19C and this is the result! Collapsed! Can I save it?
Help please!
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