Quote:
Originally Posted by Canada 02
^ so I followed the recipe on the link ( http://pinchmysalt.com/how-to-make-sourdough-bread/),
and made a very tasty sourdough. The only problem was the bread was maybe 1.5-2 inches thick. How do I get more of a rise? My starter is like a runny pancake batter, and the dough was pretty sticky. I also knead by hand as I don't have a kitchen aid or other mixer |
I made bread from that recipe about 2 weeks ago, just to see how it would compare to what I do, and have notes on it, will try to post later today or sometime in the coming week.
Yes, I found the dough a bit wet as well and will detail what I did to correct matters.
My sourdough is like pancake batter but is not runny. I will try to take a picture next time I refresh it, so you can get an idea of the consistency that mine is. That is not to say that yours is not the right consistency as you can have your sourdough whatever consistency or hydration that you prefer. All I am saying is the consistency can affect the final product you make from the recipe. The runnier your starter is, the wetter your final dough will be, and that in turn implies that your final loaf will be prone to spread sideways more.
Take ciabatta for instance. You basically do not knead ciabatta dough as it is too wet. Instead you go through the process of folding the dough.
And what is the shape of the final product?
Kinda flat?
and about 2 inches tall?
Making the dough by hand won't affect the final shape of the product but the amounts of the various ingredients will. I found the dough from that site was a bit too wet and I suspect that is the problem with the size and height of your loaf.