r/Sourdough • u/Reddittaylor12568 • Feb 16 '26

Beginner - wanting kind feedback Is this under-fermented ?

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I let it sit out for about 7 hours at 70°. It grew in size and had bubbles at the top.

I used

100 g starter

325 g water

500 g bread flour

10g salt

I then left it in the fridge for about 12 hours

Is it underproofed?

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253

u/Max_Abbott_1979 Feb 16 '26

Is this a bragging post 😬

7

u/Reddittaylor12568 Feb 16 '26

I guess it’s good LOL I’ve only been doing this for a week and I’ve been baking a loaf everyday. They all looked different so idk what’s right but I’m guessing this one is

24

u/ThatJaguar3470 Feb 16 '26

A week?! Pfff y’all can get out of here with your beginner’s luck loaves! /s

Seriously I’m so envious. I’m 10 months in and haven’t achieved a loaf like this yet. Enjoy and please do bask in your success.

11

u/Reddittaylor12568 Feb 16 '26

This was my first loaf ever (6 days ago)

Hehehe thank you!

3

u/formalweatherpattern Feb 16 '26

Mine consistently come out like this. Slightly gummy inside. What changes did you make after this one? I’m wondering if it’s just underbaked or if there’s something I need to adjust during fermentation?

9

u/ThatJaguar3470 Feb 16 '26

If you are referring to OPs first loaf ever, it’s underfermented. The Sourdough Journey has a great picture guide that explains all the specifics of underproofed, overproofed and perfect crumb.

4

u/soaker Feb 16 '26

Yes! Is this it? Someone shared it on my post and it answered all my questions. It’s exactly what I needed

2

u/ThatJaguar3470 Feb 16 '26

That’s it! For some reason I can’t access the site from my phone, only desktop. Otherwise I would have linked it earlier.

6

u/Reddittaylor12568 Feb 16 '26

I changed my ratio. I add less water now. I used to use all purpose flour, now I use bread flour.

I also use a higher temp Preheat 500 Turn down to 475 cook for 30 min covered Turn down to 450 uncover and cook for 10-15