Fluffy sourdough recipe

amother

OP ↓

Tue, Jan 14 2025, 9:55 pm

Lately my sourdough is a little too dense/heavy, how can I get it to be fluffier and softer?
What measurements do you use?

goodvibes

Yesterday at 6:44 am

amother OP wrote:

Lately my sourdough is a little too dense/heavy, how can I get it to be fluffier and softer?
What measurements do you use?

Is your starter properly proofed?
Also, don’t over proof the actual dough

amother

Puce

Yesterday at 6:49 am

Are you letting it rise enough and not too much? Does your starter look bubbly enough when you make the dough?

This recipe always come out very soft and fluffy by me.

65g starter
500g flour
300g warm water
12g honey
9g salt
15g refined coconut oil

Open bake at 375 for 45-50 minutes until golden brown on top.

This is my kids' favorite bread ever!

amother

Camellia ↓

Yesterday at 7:27 am

What is your recipe? Just for curiosity because it's really not about the recipe.
It's about what happens with your dough after making it, the temp in the room, how long do you bulk rise. Etc

amother

↑ OP ↓

Yesterday at 4:37 pm

This is my recipe:

50-100 starter
325 water
500 flour
15 salt

What does overproofing dough mean?

I combine starter and water, then flour and salt
Let it sit 20 minutes
Mix it well
Let it sit another 20
Stretch and fold 4 times with 15-30 minute intervals
Let it rise 6-8 hours then refrigerate overnight

I keep it in the oven with the light on since my kitchen is a little chilly

I do a double recipe

But it’s not so fluffy..

amother

↑ OP ↓

Yesterday at 4:38 pm

amother Puce wrote:

What does the coconut oil and honey do to it?

amother

↑ Camellia ↓

Yesterday at 4:56 pm

amother OP wrote:

Ok Im not sure what type of flour you use,
If you make this recipe with regular white wheat flour you need to use 350 water 325 is not enough.
And not less then 100 starter.
Also is the 6-8 hours starting from when you made the dough or after you are done s&f?

amother

DarkYellow

Yesterday at 5:18 pm

amother OP wrote:

6-8 hours is a lot.
Try 4-6 hours (4 when it’s warm out and 6 when it’s cold out)

amother

↑ OP ↓

Yesterday at 6:14 pm

amother Camellia wrote:

I use regular white high gluten flour

From after s&f

I do double of this recipe, so I usually do closer to 200 starter. Can it possibly be too much starter?

amother

↑ OP

Yesterday at 6:17 pm

amother DarkYellow wrote:

6-8 hours is a lot.
Try 4-6 hours (4 when it’s warm out and 6 when it’s cold out)

Is too long considered over proofing the dough?

amother

↑ Camellia

Yesterday at 6:28 pm

amother OP wrote:

I use regular white high gluten flour

From after s&f

I do double of this recipe, so I usually do closer to 200 starter. Can it possibly be too much starter?

If you double the flour to 1000 gm. 200 is the correct amount of starter .

6-8hrs might be a little too much maybe ur dough is overproofed, do you get nice oven spring?
Try rather 6ish hours especially since you keep it in a closed oven

amother

Fuchsia

Yesterday at 7:01 pm

I use millsteins sourdough blend and see a world of a difference in my sourdough taste and fluffiness

amother

Goldenrod

Yesterday at 7:07 pm

Feed your starter a few extra times to give it an extra boost

In the winter I need warmer water and to rise or rise in a place with no cold drafts. Like near an oven that is on. On top of dryer. On top of a heat vent. A room that is warm when the door is closed.