You are reading a single comment by @Sumo and its replies.
Click here to read the full conversation.
-
Ha ok.
I've just done a little more reading, going to try using my sourdough starter differently next time. I've been having to aid it with yeast to get it to raise.
I think I need someone to teach me how to knead bread properly.
Sumo-
Kneading isn't strictly necessary with the right kind of process. Common to many methods is to make a sponge or levain to get the starter nice and active, then later mix up your dough and leave it to autolyse over a few hours, maybe with some stretch and folding, to develop the gluten without much kneading, which would otherwise be difficult with quite wet dough.
TvH
Unfortunately the last few batches have turned out terribly, so I hesitate to recommend anything. Trying to pin down why, might be the flour