I recently tried to make sourdough with my starter, it didn't rise. Why is there still a crumb?
I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding.
I made a basic sourdough recipe using my starter. It's obvious that my starter wasn't up to the task based on the picture below. My current hypothesis is that the tap water in Seattle has to much chlorine. I have since restarted with filtered water.
Anyways, I'm wondering why, despite being unleavened, there is still a crumb in the "bread"?
Is it because there was some, but more than zero, fermentation? If so, why didn't the yeast multiply and leaven the whole loaf?
Best Answer
Looking at that picture you did definitely get a rise, in fact you got some big air holes. I would be happy to get that crumb, and I have baked plenty of bread. From the shape of it I suspect that what happened is that it simply spread out on you, rather than going up, which is common with dough that has a high hydration level like yours seems to be.
Bread dough is a bit like water in that it will flow the path of least resistance, if you simply plop a dough down without restricting it or shaping it you'll get a spread. Shaping will help depending on the result you are looking for, but I would recommend you use a shaping basket, also known as a proofing basket when you do your final rise.
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Quick Answer about "I recently tried to make sourdough with my starter, it didn't rise. Why is there still a crumb?"
CAUSE - a tight and or uneven crumb is generally caused by under fermentation, but can also be due to not having a mature or active starter. This sourdough is under fermented - you can tell by the tight, slightly uneven crumb, as well as the "dough" section at the base of the bread.Why is my sourdough closed crumb?
If you don't shape your sourdough with enough surface tension, the dough will spread out once it is turned out the banneton. This will result in a closed crumb because the dough has no structure and cannot hold the gas bubbles in place.Why is my sourdough dense and not rising?
A dense sourdough sounds like the bread is under-proofed. Try increasing your bulk-ferment. A too-short bulk ferment or an immature starter that wasn't quite ready to bake with can be the cause of an under-proofed dough. Read the snippet on proofing above and make sure you give the yeast enough time to rise.Why is my sourdough starter not doubling in size?
If your starter is not doubling or growing substantially in volume between feedings, it is not strong enough to leaven dough. You can certainly try baking, but you most likely will not achieve proper fermentation.I didn't feed my starter for two weeks, then I tried to bake a loaf of sourdough
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Answer 2
You kind of gave yourself the answer in the question. You started the fermentation process which "creates" the desired bubbly and airy texture - but if you didn't provide the sufficient temperature (above 16 degrees Celsius) the yeast couldn't develop. Try keeping your dough in nice room temperature and far from air circulation and drafts. That way the yeast will be left in peace to "eat" the dough and leave those airy bubles!
Hope this helps :)
Answer 3
Time and Temperature both impact rising. My sourdough breads take significantly longer than commercial-yeast breads. Unlike commercial yeast which is very consistent in rising times, I find wild yeast to be more variable (differences of hours from the same starter and recipes (different days)); there have been times where I figured I'd have to give up on it only to discover in the next hour it finally got some lift.
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