For the longest time people have been telling me “your starter is not active enough”. Yet no one has ever suggest how I could get my starter to be more active.
Many thanks to Trevor Jay Wilson’s book, “Open Crumb Mastery”, I finally understand the science behind an inactive starter and how to rectify it. While I still have a long way to go with the book (it’s more than 200 pages long!), the crumbs in this loaf is already more “open” than my previous loaves.
I also loved his admission that “open crumb” is merely an attribute sought by sourdough bakers, as it does not necessarily appeal to the person eating the sourdough. So true. 😝
Starter feed (20g starter + 50g bread flour + 50g water): 1030 2nd Jun
Autolyse (340g bread flour + 45g rye + 9g salt + 270g water): 0130
Start knead (autolyse weight + 95g starter): 1950; 5 min + 5 min: 1910
1st fold: 1940
2nd fold: 2020
3rd fold: 2105
4th fold: 2155
Pre-shape: 0028 3rd Jun
Final proof: 0044