I have 2 loaves of extra-tangy sourdough, supposedly ready to go in the oven. They are not, all they did was spread on the pan after I made the loaves. I think this is a case of multiple mistakes. Can anyone pinpoint one or many.
Yesterday morning, I took out my starter, there wasn't enough so I fed it 1 cup water and 2 cups flour, then I called the hotline, I was OK at that point. So I left to pick up my son in NH, a 6 hour round trip - I let it sit at room temperature until I got home. I took my 1 cup fed starter, and put the rest in fridge as I had so much because of earlier in the day.
So I mixed the starter with the warm water(I take its temperature to be sure) and the 3 cups of flour. I mixed with a wooden spoon -- maybe not vigorously enough. Let it sit for 4 hours, then 12 in fridge. I had an aha moment at 8:30 this morning -- I could knead the dough in my KA Artisan mixer(I'd never used my mixer that way before) - put in my dough, added the other ingredients and I guess I kneaded the dough -- it was soft, sort of sticky, maybe smooth (it rolled up around the dough hook).
I put it in a greased bowl, covered it and put it in my living room (probably 67º-68º), but did not get to it in 5 hours, probably an extra 1 1/2 hours. I thought it was kind of puffy. I pulled it out and it was pretty sticky, made the loaves, using flour on my hands. And 2 1/2, now 3 hours later, the bread is just flat -- I'm not even going to bother baking it. There's a joke in my mothers family - "if the package is heavy, Carol probably baked bread!" That was back in the 70's -- I'm trying to redeem myself now.
I would like to know how many mistakes anyone can find - sort of like Looking for Waldo.
Thanks a lot, Carol