The perfect loaf every time.
SOURDOUGH TIPS & TRICKS
My starter isn’t active, what do I do?
Leave your starter for 24hrs.
Try this feeding ratio:
20g starter, 30g flour, 20g water
If the surface is domed upwards: it’s still rising, don’t feed.
If it’s flat: it has peaked, don’t feed.
If it’s domed downward: time to feed!
You may be weakening your starter if you feed it before it has domed downwards.
How to know your starter is ready?
Your starter should double in size within 6 hrs from feeding.
The surface of the jar should have nice bubbles.
The top of the starter should be domed downward.
How do I know my dough is ready for baking?
Four tips to know your sourdough is ready:
The dough should have doubled in size
There should be nice air bubbles on the surface of the dough
It shouldn’t be sticky to the touch
It should be nice and jiggly