I made a sourdough brick. It was not worthy of being called bread. Bummer.
(Sidenote: I taught my 18 month old niece, Mercy to say 'Bummer.' It is the cutest thing, and she uses it correctly!)
I was so mad that it didn't turn out, I did not take a picture of the baked loaf, but just imagine the un-baked loaf a shade of brown. It didn't rise at ALL. I hate wasting things, so I thought maybe I could make it into croutons. The only problem is that I may have to get a chainsaw to cut the loaf into cubes.
I used a starter given to me by a friend, and a recipe that relies on the starter's natural leavening without any yeast. The bread did rise during the proofing time, but it took way longer than it should have and it didn't rise as high as it should have either. I'm guessing it just wasn't an active enough starter to begin with?? I used white whole wheat flour, would this mess anything up?
Any tips from sourdough bakers out there? Heelp me.
Lots of love,