So, after some early successes, Im on a complete losing streak with my breads. I am getting beautiful (and flavorful) crusts but the interiors are really awful. There are caverns in the upper half of the crumb and the rest of the crumb seems dense and doughy. I will post a photo comment as an example. So Ive retreated from my sloppiness and am sticking to one or two recipes (to the letter) in an effort to improved results. Hasnt really helped. Im trying to zero in on what may have changed and figure out how to isolate and eliminate the cause. Whats changed? - I have moved from my Calphalon saucepan to a real cast iron DO, but that should be a positive. - My starter culture is that many days older. - The weather has become much colder up here in the higher reaches of the Hudson. Im assuming nothings wrong with my flour (pretty much KAF AP with some WW). That means either the conditions, the starter, or my technique are at fault. My ideas about what to do next include: - Aggressively rejuvenate the starter, to try and make it younger (e.g., retain about a tablespoon and then feed 1:5:5) - I have tried that. - Discard my starter entirely and start a new one, or borrow back a bit from my neighbor, who seems to be baking well with his offspring. Havent tried that. - Try longer fermentation and proofing times (2x) for the colder weather. Have tried that, not seeing much improvement. - Try a stronger flour. Tried that today, not much improvement. - Stop baking until spring. - Stop baking entirely. - Buy a proofing box, or create an ersatz one. - Add yeast. Havent tried that yet (using all-starter formulas). Thanks for reading all this. I would love any other suggestions from this group.
Posted on: Thu, 20 Nov 2014 21:35:06 +0000
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