I am failing at making sourdough and I have no idea why. I have a theory but let me give you some back ground.
I made my starter and it was everything that the various websites said it should be.
|Starter bubbling away|
|Semi-leaven dough risen nicely|
And after much waiting I figured they would not rise more than the tiny amount they had so I baked. They rose a bit more but hardly. And once out of the oven it was plain to see I had made some sourdough rocks.
|The sourdough rocks|
So I made my starter sponge. All going well so far.
|The dry mix|
|Shaped ready to prove.|
So now for my theory. I do not think that my starter is strong enough do do it's thing. But really I have no idea.
I live in a warm climate so now that the days are around the 30 degree mark, and I only want to make bread once a week. I keep the starter in the fridge which I believe from what I have read to be ok.
I am looking for some guidance here so to help you all make some recommendations here are some other things that might help with suggestions.
- We have tank water so chlorine is not an issue.
- I get the starter out of the fridge and feed it the day before I want to use it.
- Our home is not super sterile
- I am using bread flour
So if you can help me with this I would be very grateful.