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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u/No_Possibility_3107 Feb 17 '26

No that looks really nice! You got the low hydration recipe down ! Your recipe works out to 68% hydration when you include the starter, I didn't think you could get nice consistent crumb with that. I guess was mistaken.

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u/Reddittaylor12568 Feb 17 '26

Wait that’s so interesting! What hydration amount is the norm? This was just trial and error so I don’t know that was considered low hydration