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2 thoughts on “Misc Recipes”

  1. I tried this recipe to help a neighbor test her starter. The pan I used (I made a half-batch) is 9.25″ x 5.25″ x 2.25″, Wilton brand Teflon-coated steel. The shaped loaf was proofed overnight, as the recipe indicated a time of 12-15 hours to rise. After 10 hours the loaf had risen above the pan rim (obviously the starter is healthy!) but as soon as I touched the pan, the top deflated to about even with the rim of the pan. Trying to slash the top was impossible.
    When I baked the loaf, there was no “oven spring,” so I have a brick-shaped loaf, rather like a Pullman loaf.
    I suspect the proof was too long/too warm, or perhaps the pan is too large. Any suggestions?

    1. Hi Tom,
      There are no recipes on this page, so I am at somewhat of a loss.

      In general, you want to fill a pan about 1/2 full. If you fill it less, when the dough rises all the way to fill the pan – or more – it could well be over-risen. And overrisen doughs are fragile and don’t have oven spring. It is under-risen doughs that exhibit oven spring.

      As you suspect, the rise could also be too long or too warm.

      You can reduce the amount of starter to get a slower rise, reduce the rise time, or cool the rising loaf.

      Sadly, all kitchens and all starters are not the same, so things don’t always work the way the did for the author of the web site.

      Good luck,

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