Hey, new to the forum. I was trying to make sourdough loaves from a barm. Seems I got most of the way okay. The barm was bubbly, made the starter okay, but the loaves turned out to be flat discs. I used sheet pans to put them on, but I think the problem was either in the shaping (not enough flour) or the proofing (not long enough). Left the shaped loaves in the refrigerator overnight. Left them on the counter for about 5 hours, very slight noticeable rising. Baked them anyway. Any clues... The kitchen stays around 70 degrees during the day.
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1/26/05 at 12:36pm