Since I started using my starter in late 2024 that thawed from freezer over the summer months. It has become a monster and has become a more robust and has more vigor than before.

This came out of the fridge from overnight and will bake shortly. Do the rest of you that do sourdough bread have as much rise from your dough?

Never had one raise that much but I'm only on my 5th loaf, could that one be over proofed?, waiting for Nessie to chime in...

Question though, how much salt to you add to your recipe?, every recipe I've read said 10 grams for about 500 grams of flour., The bread comes out ok, but just seems a bit lacking in flavor, maybe I'm just not used to sourdough flavors.....never really had much before.

Two Tea Spoon (TSP) of salt. The bread turns out great though. After my folding process it is covered and sets on counter for about 6 hours and then into fridge till early morning bake.

The trick to a robust starter is a tablespoon of rye floor when feeding the startah. I always feed the startah about two days before I use it to bake.

That's the same process I've been using, including the rye flour, 2 teaspoons is basically 10 grams, depending how much you round it up, lol

Yeah, a very basic recipe I use. Mine raises a little over double its size once I place in banneton bowl.

Waiting on my starter right now, so bread tomorrow, used 100 grams of rye flour for a rye sourdough this time...finding the whole process very satisfying.

vola!!!

Looking good snowy. Its time to break out the butter.

Holy smokes Snowy !!!

Nevah ..had one like that !!

Might be what they call OVAH proofed.

Are you using a Gram Scale to put your ingredients together ??

What are your ratios ?

Also ..after I do my 3-4 stretch and folds...then let the dough rest and double in size..

I do a pre shape...20 min rest undah a towel...then a final shape...

Then into a rice floured Banneton....cover with plastic...then right in the fridge.

Anywhere from 18-48 hours

Pull from fridge ,.score ..and right into the oven ...no resting on the counter.

Dough going in the long ferment now, it looks really good, did 4 folds, will go into the fridge tonight for the cold ferment, bake in the morning. Hope it looks as good as Snowy's....

Looks good. With that much rise I want to see a picture of it sliced.

Did you let it double in size after the folds ( on the counter..or in the oven ..with just the light on.

Before throwing it into the fridge ??

Bought this bucket from King Arthurs in Vermont.

Best thing I evah bought for bread .

I can put 1500 grams of flour...the water..the starter in it and fold away...

That gets me 2 loafs.

Plus the red lines on the side...will tell you when it has doubled in size.

Game Changeah !!!

That's a nice proofing bucket!

I initially put the fresh mixed dough in the oven with the light on, for an hour,I use warm water to initially mix the dough, I then start the folds with the dough on the counter and let it bulk ferment for 6-8 hours where its almost doubled, I do a final shaping and put the dough ball into my proofing bucket over a parchment liner, I don't have a banneton, then into the fridge covered overnight and bake in a Dutch oven in the morning.
I get a good spring and good crust...so far, lol
been experimenting with a little more rye flour and a little more water, I didn't figure it but guessing about 75% hydration....if you see anything I'm doing wrong let me know....

Do you use a gram scale ??... There's no guessing in bread making ...lol

Your process looks fine.

Bakers math for Sourdough

I use 1500 g Bread flour ...or any combos of flours ...to equal 1500.

Why just make one loaf...it's easier to make 2

Then 74-75 % water..around 100 degrees ...but no warmer than that.

2 % Kosher salt

20% starter
.

1500 x 74 % = 1,110 grams of water

1500 x 2 % = 30 grams salt

1500 x 20% = 300 grams of startah

Of course you can experiment with the percentages

Yep, using gram scale, been making one loaf at a time, but when miss daisy gets home will probably make 2, she's a sucker for rye bread, I've been trying to keep carbs down so usually just have 1 slice at a time, a loaf lasts about a week .

Thanks for the math lesson!

No weighing ingredients for me. I get is very close to what it calls for with measuring cups etc. I gave that one a way but I posted a picture of one I baked. Sometimes not as many bubbles/holes but they seem to be very consistent bakes.

I'm not changing anything of my process it works for me and makes great bread. Lol

Dang Snowy....the pickle chips would fall through those holes...lol