Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourdough sponge work?
At the end of the question, and answer, it was said that too much gluten could have been used- dough too weak, to round into a good loaf. I am completely new to sourdough, but have a good, strong starter going, and now, have been trying to learn how to use it.
I mixed it last night per a recipe that called for: 300 g. starter, 570-600g cold water, mixed into starter, then, 1 kilogram bread flour and 18g. salt., and I converted all measurements, if I did it correctly, to: -1c. starter, 2 1/3 c. ice water, 4 1/4 c. bread flour, and I used less salt, because we do not like salt much. there were explicit directions, plus pictures, at Fig Jam and Lime Cordial...(if I'm allowed to let you see the recipe I used), but mine appeared wrong from the start.
Questions are: 1. Did I convert the recipe correctly? 2. Was recipe too 'weak' to begin with? 3. Could I have over-proofed it, to where there was no structure left? (too long, too much eaten by starter action?) FYI: I mixed it at 9:30 PM, and attempted to make it into loaves at 10:30 AM. 4. Could I have just not known how to create a 'skin', a tight skin, for making this artisan type loaf? 5.I began emergency procedures to bake SOMETHING out of this...(I made 2 separate batches), and I did salvage it into bread and pizza dough, but after much folding and some flour being worked in. So, question 5: What would be a good 'emergency' procedure if dough is just too slack to hold any shape?
I have images, but will wait to post any, since I am new here, until I am or if I am asked. Totally appreciate any feedback, advice!!! Thank You.
Not sure if I worded this correctly, as I am new here, but if anyone can answer any part of the above questions, that would sure be helpful!! Maybe I should have put each question into a separate post? Thanks!