#sourdough starter not rising

[simmeringstarfruit]

How to Make and Maintain a Sourdough Starter

[planetsallalign]

Today at Walmart while do errands I bought a nightgown that I 100% can call a Nana nightgown. In fact I’m sure my Nana had many in this style. The pattern kept calling to me, I bought it and tried it on at home. Upon trying it on I learned not only is it so comfortable, it’s 100% cotton AND it has pockets. I’m leaning into my dressing for comfort and in things I like. Not for anyone else’s gaze or consumption.

[lebanesetoaster]

sourdough update, hello, it has been 84 years

been a rough couple months (for me more so than my starter), but my starter is alive, and... doing pretty well, after an extended rehab following an acetonic smell.

and I currently have 100g of starter at it's peak and was going to make a loaf of bread that calls for 50g, but I'm considering branching out and trying bagels instead... but I've just realized the recipe calls for 100g of starter, which... I can't use ALL of it lol

but the question is, how much MATH do I want to do?? I can divide in half nice and easy, but that's only 4 bagels. or I can also do more chaotic math so I don't have any discard when it's time to feed my starter and do like 6 or 7 bagels lol idk

[macroglossus]

took the entire month of august, two and a half bags of gf flour (over thirty dollars. of flour), about five accidental attempts at mass familial poisoning (kept making treats with the discard blissfully unaware that it wasn't actually colonized by yeast yet at all but by other less yummy bacteria [which is why the entire concoction smelled evil]), and several days of cosleeping with the jar (somehow miraculously didn't spill all over the couch/crush it) but my sourdough starter is FINALLY off the ground and healthy and making genuinely sour ass yummy bread. took four times the amount of time and significantly more resources than i expected but i put a little pink bow on her and she's so cute now that i forgive her

[depresseddepot]

I didn't feed my sourdough starter for over a month (depression) and thought that he was dead but I fed him today and he bubbled up just like normal!!!

[ampharos-posts]

wet glop... :(

[imnotshua]

I restarted my sourdough starter today because the last one failed. RIP Gyradoughs.

Here’s hoping real life Dokyeom’s energy transcends time and space to make his distant cousin, Doughkyeom, equally bubbly 🫶🏻

[creepyqueer]

I got a sourdough starter from my friend's brother 😇 i keep the house Cold (like 65°F to 67°F) so I had to make a Warm Nook for my son between the ice maker and a wax warmer 💀 whatever works 🤷🏻‍♂️

[tradtattoos]

Bread - Rory's Guaranteed Rise Sourdough Cinnamon Rolls

With sugar and butter tucked inside and sticky frosting on top, this tried-and-true recipe for rising cinnamon sourdough rolls creates a tart bread.

[irish-belle]

Todays baking, two seeded loaves for sandwiches and toast, and 2/3rds of the chocolate cranberry loaf.

[warnerhassan]

Rory's Guaranteed Rise Sourdough Cinnamon Rolls This go-to recipe for rising cinnamon sourdough rolls makes a tangy bread with sugar and butter tucked inside, topped with sticky frosting.

[kedreeva]

You can hear this bread. One second I'll show you. Please listen to my bread

This is a loaf of asiago chunk sourdough. Inside there are chunks of asiago. The dough was mixed with mashed garlic as well. The sound in the video is the cheese bubbling in the interior, echoing in the air pockets of the loaf. I'm going to eat the shit out of this for breakfast tomorrow.

This is the world's easiest sourdough loaf too, with only 6 hours total rising/proofing time!

Ingredients:

455g white bread flour

1 tsp sea salt

285g warm water

100g active, bubbly starter

120g Asiago cheese

(optional) crushed garlic to taste (I use about 2 cloves worth and it's a lot)

Asiago chunk sourdough bread

Cut asiago into smallish chunks

Combine flour and salt in one bowl

Combine starter and water in another bowl, stir until starter is dissolved.

Mix flour into the wet mixture until a dough begins to form. Knead on a well-floured surface until dough is smooth.

Mix in cheese (and garlic) until well incorporated

Dust rising bowl (solid! Not a basket!) with flour. Let dough rise 1 hour in warm spot, covered with plastic wrap

Fold over around the edges, place back in bowl seal-side down for 1 more hour

Repeat folding over around the edges, place back in bowl seal-side down for 1 more hour (3 total rising hours to here)

Shape dough into round if not, and place into proofing basket for 3 hours. Toward the end of this, preheat oven to 450F, with the cast iron pot so it's HOT when you add the dough.

Dump your dough onto your kneading board, fold over around the edges one more time, slice the top DEEPLY.

Bake 30 minutes seam-side down in covered cast iron pot at 450F. Remove lid, bake for another 30-40 minutes with lid off. (Cook time may vary on location and oven... MY OVEN takes this long. I just baked a loaf at a friend's that baked WAY differently, it was done in about 40 minutes total)

Remove and let cool completely before slicing. You can freeze it but slice it first.

[theshitpostcalligrapher]

oh my god i figured it out

okay so it took an accident of me not checking on it, but I FINALLY figured out why I wasn't getting enough loft on my bread:

I was NOT giving enough time for yeast/bacteria production.

So if I do my other bread recipe's 4 hour levain development, then follow the pullman's recipe and do about an hour and a half initial rise (with stretch and folds) with a one hour final rest and rise, I get something like this:

okay that rose in the oven but like. not a whole lot, yknow?

tried again, a little longer on the levain, but this time I tried to do the final rest/rise in the fridge overnight like when you have an overnight ferment on a classic sourdough

oh that's a lot better! but the recipe is for a PULLMAN'S loaf, it should be square as possible, am I using enough ingredients?

NO I WAS. I JUST WASNT GIVING ALL THE TIMES ENOUGH TIME

this time I let the levain (40-50g starter, 35g whole wheat flour, 35g AP flour, 70 mL water) develop for like six and a half hours in a proofer or a slightly warmed oven.

pour levain into a stand mixer if you've got one, bowl if you dont. Mix in sugar (35g) and warm water (400mL). Let that sit for the usual half hour in proofer.

add flour (600ish grams total, i often do about a third whole wheat to two thirds AP), 5g salt, 80-90g fat of choice (butter, margarine, etc). I put it in the stand mixer for around 10 minutes on low. (this is a REALLY old stand mixer so it CAN go real slow- do 7-8 min on lowest setting on a modern mixer, 15 min if you wanna do a hand knead)

cover and put in proofer. As usual I did 4 stretch and folds at half hour intervals, but on the final interval I forgot about the timer- it was left in the bowl for around a full hour after the last fold rather than the planned half hour.

by the time I checked on it, it rose WAY more than i was expecting it to. Decided to roll with it (lol), greased the pullman's pan (butter if no one's allergic, margarine otherwise), flattened, rolled up the dough, plopped it in and slid on the lid.

Did the final rest for two full hours in proofing temps, then baked at 350-60ish for a half hour with the lid slid on, 15 min with the lid off.

so, all in all: the ideal loaf of pullman's sourdough starts when you wake up and comes out around dark lunch.

not practical but hey! an interesting study to be sure

[saltminerising]

‘oohhh this is a casual game you aren’t supposed to grind’ ‘oouuuuhhhh what’s the point of collecting dragons i think are ugly’ all of you shut up none of you are playing the game right. the only person on the entire website who is playing flight rising correctly is the guy i saw in dragon share last week who made a fandragon of their sourdough starter. everyone else has critically misunderstood the purpose of this game

🌊

[a-mel0n]

bucktommy thought of the night: what did buck do with those lakers tickets? did he go by himself? did he take eddie? did he give the tickets away? did he throw them out? (no, no he wouldn't. he would stare at them while his bread rises and his oven preheats, and he would get hit with a wave of nausea so intense he'd go to pull out his phone before reaching for an unopened bag of flour) maybe there's a box on his nightstand with two slips of paper that he just can't bring himself to get rid of. maybe there's a basketball by his couch that he tells himself he can't be bothered to throw out, despite hating the sport. maybe, maybe, maybe... maybe if he said something different that night, there'd be a cleft chin waiting for him when he wakes up every morning, maybe if he'd paid closer attention, maybe if he wasn't so swept up in being wanted, he'd have noticed that tommy wanted someone to see him. but that's in the past. now, buck measures out all-purpose flour, and sugar, and baking soda, and salt, and vanilla extract, and he feeds his sourdough starter in the mornings. he pulls out cookies and brownies and cakes and bread out of his oven, and he bakes. he bakes and bakes and bakes. and maybe, just maybe. one day he'll turn his phone on and see something more that just bubbles. maybe one day his phone will ring and "tommy ♥" will flash on the screen. maybe one day he'll grab those tickets and drive down to tommy's house and ask if he wants to go watch the game with him. maybe one day he'll have room in his fridge again for things other than baked goods. maybe one day hen and chimney and eddie and bobby and maddie and josh and karen will stop looking at him with pity in their eyes. maybe one day he'll stop looking at every helicopter flying by in the sky without the pang of loss seeping through every inch of his body. maybe.

[depresseddepot]

I have yet to make sourdough bread that meets my standards for bread BUT I love my sourdough starter like a son