The biggest thing I started doing a couple years into my sourdough journey that made my end product so much better was to do the second rise as a long, slow rise in the refrigerator overnight at least 12 hours. And in fact, you could leave it in there 18 hours and it would be fine. And that also kind of takes the pressure off of timing. You can stretch this process out for days. (Also, I know people who bake sourdough bread with their starter at any point in the rise or fall, and it basically comes out fine. I haven’t tried that myself. I do feed my starter and try to make the dough when it’s at its most risen.) second favorite thing: make extra starter, so you can make sourdough starter pancakes. They’re the best. Here’s the recipe I use. https://sugargeekshow.com/recipe/sourdough-discard-pancakes/
The biggest thing I started doing a couple years into my sourdough journey that made my end product so much better was to do the second rise as a long, slow rise in the refrigerator overnight at least 12 hours. And in fact, you could leave it in there 18 hours and it would be fine. And that also kind of takes the pressure off of timing. You can stretch this process out for days. (Also, I know people who bake sourdough bread with their starter at any point in the rise or fall, and it basically comes out fine. I haven’t tried that myself. I do feed my starter and try to make the dough when it’s at its most risen.) second favorite thing: make extra starter, so you can make sourdough starter pancakes. They’re the best. Here’s the recipe I use. https://sugargeekshow.com/recipe/sourdough-discard-pancakes/
Oooh, thanks for that recipe-I will definitely check it out. my discard jar is getting very full :)
i’m definitely trying the fridge rise next time.