Hi, I have a starter from my original bread course at loafonline.co.uk (around 8 months ago) - refreshed overnight, from a fridge stored starter as I tend to bake sourdoughs every couple of weeks, as my wife is not over keen...
It refreshes ok - I have, after some advice from farinam, added rye flour to give it a bit of a kick start, and last time, wholemeal. The preferment has very tiny bubbles on the top, almost like soap suds. Smells ok.
So, I made some white and wholemeal loaves last week - the white in a tin/pan, wholemeal on the stone.
The white had what looked like under proved areas, at the base and sides - see pic. It wasn't too dense, tasted ok.
The wholemeal is so dense & heavy - tastes ok.
I've attached pics of both.
Any ideas? I tend to bulk ferment for around 5-6 hours, shape and prove for maybe 2 - 2.5 hours, dependant on size of loaf. The oven is pre heated, with the stone, slowly at first, then up to maximum (around 240) - add boiling water and spray, then after 8-10 minutes, reduce to around 200 for 25-30 minutes. Electric fan oven.
Since the advice from farinam, my white loaves are not sticky, but that may just be atmospherics, not my skills improving...
I love the tang of sourdough, but not the density I am getting now. Is it just the wholemeal - needs more water?
Thanks in advance...