Hello this is my first post. I am Egg (because I love eggs).
I am lazy and instead of weighing flour & water when I feed my starter daily, I measure 1/4 cup water + 1/4 cup white flour to feed my self made starter. He is happy (his name is Harvey) but I got a bannetone for Christmas and my dough is quite honestly a puddle so cannot go in a bannetone or it seeps into the cracks, sticks & makes a mess.
The loaves I make are delicious toasted, chewy, holey & I’m pretty chuffed but I think I’ve been flukey so far to be honest. They aren’t so nice as bread, e.g. untoasted
I’m following a recipe by The Spring Oven on YouTube called ‘How to make the perfect sourdough loaf’, and it turns out fine, but I have to cook it in my le creuset as the dough is so liquidy it needs to be contained.
What should I do? Should I measure weight ratios of water : flour properly and make my starter & in turn my dough a bit drier? Do I start from scratch, make a new starter or how can I make a ‘normal’ sourdough loaf, how ‘normal‘ people do. I have been lazy, but now I want to up my game.
Thanks for any help you can give me.
Attached a few photos for you to see my loaves so far…,