How do you used sour dough starter instead of active or dry yeast?
I have been making no-knead boules for some time but tried using a sour dough starter for the first time yesterday. I went with the same recipe but used about 1/2 cup sour dough starter instead of active yeast. After letting it rise for 14 hours I turned it out
on a heavily floured mat. The dough was extremely sticky and would not form into a boule even with a lot of extra flour. It baked low and flat and appeared to be underdone after the usual baking time, covered and uncovered. The taste was great.
What went wrong?
I have been making no-knead boules for some time but tried using a sour dough starter for the first time yesterday. I went with the same recipe but used about 1/2 cup sour dough starter instead of active yeast. After letting it rise for 14 hours I turned it out
on a heavily floured mat. The dough was extremely sticky and would not form into a boule even with a lot of extra flour. It baked low and flat and appeared to be underdone after the usual baking time, covered and uncovered. The taste was great.
What went wrong?