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Sourdough from active starter won’t rise! Gluten won’t develop even after hours of folding, what is wrong??

My house is freezing so I had placed the leaven + AP flour + water in the oven w the light on to Autolyse..left it for a few hours and it doubled. Then tried folding it over the course of a few hours but the dough is still shaggy, not stetchy and sticky like it normally is. I can’t even shape it! Is this a temperature, type of flour, or timing problem? Ahhh..

asked by viv-ee 7 months ago

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2 answers 503 views
Nancy
Nancy

Nancy is a trusted home cook.

added 7 months ago

Not sure the cause. If you didn't add too much heat, the yeast may still be alive & the dough may rise. But leaven may also (for yet unknown reason) be dead. For now, just leave it & hope for rise.
But if this loaf is dead & you need bread for Thanksgiving dinner:
1) start another batch with yeast & flour on hand, or
2) make baking powder biscuits, or
3) buy or have guests buy bread
4) replace with more of another starch (potatoes?).
Happy Thanksgiving...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Nancy
Nancy

Nancy is a trusted home cook.

added 7 months ago

Not sure the cause. If you didn't add too much heat, the yeast may still be alive & the dough may rise. But leaven may also (for yet unknown reason) be dead. For now, just leave it & hope for rise.
But if this loaf is dead & you need bread for Thanksgiving dinner:
1) start another batch with yeast & flour on hand, or
2) make baking powder biscuits, or
3) buy or have guests buy bread
4) replace with more of another starch (potatoes?).
Happy Thanksgiving...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)