Sourdough stuff

 In comments, Carole wrote:

You have inspired me to try making sourdough again unfortunately I’ve made a couple of loaves but not good I looked at Elaine Boddy and bake with jack and I’m doing what they say but my bread doesn’t seem to rise enough ..any tips please.

A caveat.  I'm a beginner, right at the start of this whole sourdough thing.  I know hardly anything but I'm learning and happy to pass on anything that might be helpful.

Do you mean it doesn't rise during bulk fermentation, during the second rise or in the oven?

1.  Has the ambient temperature been a bit on the cold side?

2.  Is your starter strong and activated?

3.  Have you over or under proved during the bulk fermentation?

4.  How about the shaping?

5.  Are you scoring deep enough?

6.  Is the flour you use strong (look at the nutritional info on the bag - does the protein bit say around 14%?)?

I've learnt to ignore the clock and just go with the dough.  I have found it tends to take longer to ferment/proof than the recipe says but that's the nature of the beast really.  Give it all time.

I could expand on each of the above but you know what I am like when I get going and too much info is as bad as too little.  However, I am happy to give more if needed.

However . . .

What is the flavour and the crumb like?  If everything else is lovely but the baked loaf just doesn't have the height, I wouldn't worry too much.
The bottom line is, if we end up with a delicious product, that's all we want.

(And finishing this reminds me - I need to give Bubbles and Squeak their weekly feed!)