I’ve been diving deep into sourdough lately and it’s been quite the journey! I’m curious about different methods for developing flavor and texture. If anyone has tips or resources — especially about fermentation times or starter maintenance — I’d love to hear them.
Fermentation time can really make or break your sourdough. I’ve found that around 12–14 hours at room temp gives a great flavor, but don’t be afraid to experiment a bit. Also, keeping your starter at 100% hydration has worked wonders for me — just a thought since you mentioned maintenance.
I’ve noticed that using a higher hydration dough really helps with that airy crumb in sourdough. It’s like giving your dough a spa day! Also, I usually double my starter feed right before I plan to bake; it really boosts that fermentation kick. @rpeters69, have you tried adjusting your starter hydration as well?
I’ve found that adding a bit of whole grain flour to your starter can really enhance the flavor — it’s like giving it a little boost of personality! Have you tried adjusting your hydration levels yet, @fiona_859?