Tried making sourdough from that starter I got at the Old Strathcona market and it came out like a hockey puck

I finally picked up a starter from that bakery stand at the market three weeks ago and followed their instructions to the letter. Fed it for 14 days, did the float test, baked it at 450 for 45 minutes and the thing was so dense I could have used it as a doorstop. Turns out my kitchen is way too cold and the starter wasn't actually active enough even though it looked bubbly. Anyone else in Edmonton have trouble keeping their starter alive during these freezing months?

2 comments

2 Comments

paul_thompson671mo ago

Man, it's just bread. If it didn't turn out perfect who cares, eat it anyway or make toast.

skyler_anderson651mo ago

You ever mess up a batch and just get frustrated though... Like I get what you're saying about toast always being an option, but there's something about taking the time to make bread from scratch and watching it come out all dense or flat that just gets under your skin. Most folks don't realize how much work goes into mixing and kneading and waiting for that rise, so when it flops it feels like a waste of a whole afternoon. Toast is great and all but sometimes you wanted a nice sandwich loaf or some rolls for dinner, not just another breakfast item. I've definitely eaten my share of ugly bread but that doesn't mean I'm not a little disappointed when it happens...

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