Hi everyone! I'm new here and just starting my journey into bread making.
I've baked some yeasted breads, bagels, and other items, but I'm really keen to explore sourdough.
I've baked about 9 or 10 loaves of sourdough, but sadly, each one has turned out worse than the last. However, I've learned a lot from the experience!
I sought help from YouTube and various blogs to troubleshoot my issue, initially thinking I might be overdoing the bulk fermentation. However, after making a few more batches, I realized that while I began with a solid dough at about 70% hydration, it would begin to lose its structure during the stretch and fold process.
While performing stretch and folds, I noticed the dough becoming flatter and stickier. I wondered if I was being too rough in my technique, but I suspect the issue might be with my starter. I'm still trying to pinpoint the exact problem.
Some time back, my sourdough starter ceased to rise and fall, and I struggled to reactivate it. I suspected that the cold temperatures of the UK winter might be the reason for its inactivity.
I created a new starter, but I've come across some conflicting information online. Some folks recommend beginning with whole flours like whole wheat, rye, or spelt and sticking to them, while others suggest starting with whole flour and then switching to bread flour for its higher protein content. I'm currently on Day 4 of my starter development; I initially used rye flour, and on Day 3, I fed it with 50g of bread flour and 10g of rye flour.
Should I stick with only bread flour, primarily use rye, or opt for a combination of both?
I appreciate it!
