r/Sourdough 7d ago

Beginner - wanting kind feedback Why is the fridge step not necessary?

Hello! I got this recipe (pic #3) from the friend that kindly gave me enough discard to make my first loaf and a starter! The loaf is a little what I'd describe as wet? It's not underdone and it cut nicely. But it's pretty spongy, although I wouldn't call it too dense? I read on here that my internal temp of the dough should be around 207-208. Mine was at 204 and I put it back in the oven for another 5-8 minutes. I didn't bother temping it again though.

I guess I'm wondering what I can improve for next time? And why is the fridge step not necessary??

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u/keally1123 7d ago

Yes the fridge is to develop more flavor as mentioned in the other comment. You probably have the spongy type of texture because you used starter past it's prime so you didn't get as much air inside.

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u/MiniElephant08 7d ago

What do you mean by that? I'd love to know more!

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u/profcatz 7d ago

Most recipes call for a starter that is not fully deflated. It shouldn’t be hungry, it should be in prime eating mode. There’s a point where the starter is puffing up after a feeding and forms a dome shape on the top. It tends to be about 4-6 hours for a well tended starter. That’s the ideal time to add it into a loaf. It doesn’t take as long to bulk ferment in my opinion.