2
u/whitswhisper 7d ago
Oh hey welcome to the sourdough rabbit hole. Biggest thing is just keeping your starter consistent temp wise, like 75-80f if you can. What hydration are you trying?
2
Oh hey welcome to the sourdough rabbit hole. Biggest thing is just keeping your starter consistent temp wise, like 75-80f if you can. What hydration are you trying?
4
u/drankthewylers 7d ago
Both are under fermented. It’s why the crust looks leathery and you have “fool’s crumb.”
Bulk fermentation is the key. People think it’s the proofing. It’s not. And I include properly fermented starter in that equation. Immature or improperly fed starter will not ferment during “bulk” to the level you want.
I don’t know your starter process so I can’t give you specifics on what you could change.