Sourdough rise?

[MarlinMark]

My sourdough bread is turning out flat and hard crusted. My starter looks great. The dough rises and looks great but once it's on the pizza stone is starts to flatten out and doesn't rise much. The dough is airy with large bubbles.

Is there an ingredient that I can use to help it rise (better)? The recipe I'm using calls for flour and starter.

Mark

[Two Ducks]

Try adding a teaspoon of baking powder.

[MarlinMark]

Thanks, I will tonight. Is it possible that I'm not kneading it long enough on the origional knead? I'm not reffering to the "punch down."


Mark

[Fast Water]

Yes it is quite possible.

How long are you kneading the dough?

Are you performing the window pane test?

Pull off a small amount of dough and start spreading it out in you hands to form a thin "window pane" sheet. If it tears too easily, you need to keep kneading the dough.

[MarlinMark]

Could the problem be from not enough flour in my origional mix? Should I try and work more flour into the mix?

Mark

p.s. I'm not giving up quite yet.

[Fast Water]

Could be.

Baking is more science than voo doo. Follow the recipe. As you are putting in that last cup of flour, there will be a little bit of a +/- to get the proper amount of flour.

Before you turn the dough out for the first need, is it really tacky and wet? If so you might add a 1/4 or so until it is not so wet. You can add a little flour during the kneed as well.

[MarlinMark]

Ok, I'll give that a try. I may try one or two of the other recipes that I have.

Mark

[trap50]

Proper dough should be kneaded to where it's not sticky. It takes quite a bit to get it that way.I used to make a LOT of bread (800 lvs a batch) it mixed 12 to 15 min.