The Food Pig

Sourdough Experience
Introduction
Part of this journey is to document my experiences while optimizing my process to make sourdough.

The Lessons

• Today, I decided to experiment with Pillsbury Bread Flour instead of my usual King Arthur Bread Flour, and the results were surprisingly noticeable. The loaf had a better rise, a more appealing crumb, improved flavor, and even toasted better. The differences weren't dramatic, but they were certainly enough to catch my attention. My next step will be a side-by-side bake using both flours under identical conditions to see if these initial observations hold true. Sometimes, even a small change in ingredients can yield unexpected improvements!
• This may sound a little monotonous after a while, but I can't emphasize it enough: sourdough is all about the starter! You can follow the best recipe in the world, but if your starter isn't lively, healthy, and active, your bread is likely to disappoint. Sourdough is actually quite forgiving. You can make little mistakes along the way and still turn out a beautiful loaf. But if your starter isn't up to speed, you're fighting an uphill battle before you even begin. Over time, I've developed a simple starter routine that has never let me down. I keep my starter jars in the refrigerator and feed them once a week. On the morning of the day before I plan to make bread, I feed my starter and place it in a closet at room temperature. About 12 hours later, I prepare my overnight preferment. In a small bowl, I combine 1/2 cup of all-purpose flour and 1/3 cup of bottled water, then add enough of my refreshed starter to bring the total weight to approximately 250 grams. I mix everything thoroughly, cover the bowl with plastic wrap, and leave it at room temperature overnight. By morning, it's lively, bubbly, and ready to get to work! It's a simple routine, but one I've come to rely on. And if there's one piece of advice I can offer anyone getting into sourdough baking, it's this: Take care of your starter, and your starter will take care of your bread.
• The honey did not help.
• Added a 5th stretch and fold and it helped.

The Summary
Summary of the learning curve