/ck/ - Food & Cooking

>>14074958
Like with everything in baking, you have to watch it. Baking is a science, brah, and you need measurable results. It's not a fucking computer that spits shit out reliably after 10 minutes. You want a "fed" starter, which means, duh, you fed it, and that it's fully bubbly, or active. Your time is dependent on the strength of your starter. Always do 100% hydration in your starter (you should only work in baker's %), so you don't have to math as much.
>technically am i able to let a sourdough starter ferment more by mixing it in with the dough already and having it proof?
Yes. This is actually usually performed in the combine/mix step.
>>14076169
Wrong
>>14075517
You need to shape or preshape properly. YouTube Bake with Jack. https://youtu.be/ww78_SfGyQE
>>14076198
Looks a little dense, but cut it and taste it. Does it taste good to you? If so, it's good bread; and, quit with the camwhoring for attention.
>>14076579
Yes. Survival of the fittest. Stressing your starter makes it more powerful. IMHO.
>>14077359
Autolyse is not necessary with sourdough-only. Just mix and go. I always autolyse when using any commercial yeast.
>>14077606
You have failed to preshape and shape correctly. Is your bread collapsed in the middle? Honestly, this sounds strange to me, so my diagnosis may be incorrect. You need enough tension in your "skin" to get that sweet bounce.
>>14078635
https://bread-magazine.com/bread-making-steps/
>>14079406
Yes. The fold will help align gluten molecules. I currently only hand knead and fold, after having bad experiences with mixers. I might use a mixer and then hand knead for a bit to align gluten.

Also, don't forget to rest, faggot bitches.