I think it might be underproofed and/or underbaked; it’s very dense, but it still tastes good with butter 😋
I put sourdough in quotes because the recipe also called for yeast on top of starter which seems odd.
I think it might be underproofed and/or underbaked; it’s very dense, but it still tastes good with butter 😋
I put sourdough in quotes because the recipe also called for yeast on top of starter which seems odd.
How do you count the age of the starter? I know it has probably a years long lineage. The friend who gave it to me had it for at least a year.
But I split this batch(? colony?) off only a few weeks ago and fed it a final time the night before the bake.
Some people will feed them several days before baking. Either way, ignore times given in recipes and go by how much volume it gains no matter how long it takes. You can do a process of feeding and then letting it rise for a fixed period of time before you discard and feed again. The yeast that’s fastest to feed and reproduce will become the majority in your starter and that will build strength.