I baked with sourdough starter for the first time and it came out terrible šæ I made a double batch of banana nut bread. My food processor is too small for a double batch so I used my blender instead. Iām not sure if the texture is rubbery from that, the sourdough, or something else š¤·āāļø
@tracydurnell I think it's from using the blender. The same thing happened on celebrity Great British Baking Show. The celebrity was making banana bread and way overprocessed the batter in the food processor. It was rubbery and people could hardly eat it. Maybe mix by hand?
@acfusco agreed, I'm blaming the blender for now -- but if the next sourdough bake comes out badly I may reassess š
@tracydurnell the blender Iād say. You need to give sourdough time to work its magic. Slow kneading and slow rise are key. Personally I prefer the manual folding technique. After mixing the ingredients to a shaggy mass let it sit for about 20 minutes and then lift and stretch a bit from the side and fold it over the top. Careful only as far as the dough allows without ripping (which at the start is not far at all). Work your way around the dough. Then let it rest again for 20 minutes. Repeat 3-4 times. Then let it rest and rise for 1-2 hours or until double in size. Then work with it as you would (shaping or putting into a pan, etc.)