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Feb 2022
12:12pm, 4 Feb 2022
8,892 posts
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sallykate
Any sourdough experts out there? I hadn't made a loaf for a month or so. My starter (just scrapings in a jar in the fridge) smelt a bit ketoney but I fed it last night to see if it would do anything.
It bubbled and grew, so I made dough this morning. But it's very, very wet, despite me using the same quantities as I usually do (it's a 72% hydration recipe). Is that something to do with the starter? (The other option is I just cocked up the feeding and added too much water in my knackered pre-bed state last night but I don't think I did.)
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Feb 2022
12:18pm, 4 Feb 2022
842 posts
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The Pin Lady
I'd just add a bit more flour and give it a good knead. You tend to get bigger holes and a bigger rise with a wetter dough (in my experience)
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Feb 2022
1:28pm, 4 Feb 2022
52,732 posts
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LindsD
I'm about to throw most of the Wordle cake in the bin. No one has eaten it. I'm not sure why. It tasted OK. Nothing special, but OK. I shall think twice before making birthday cakes in future as it's not the first time.
Yours, petulant.
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Feb 2022
1:41pm, 4 Feb 2022
33,067 posts
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Ocelot Spleens
That's a shame. Cakes are a lot of effort for people to just ignore.
I would eat it and enjoy it for sure.
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Feb 2022
1:45pm, 4 Feb 2022
52,736 posts
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LindsD
Thank you. OH likes fresh cream so I used that, which obviously means it has a shorter life, and also has to be kept in the fridge which doesn't improve the taste/texture of sponge. It was a lot of effort and I am a bit upset, tbh.
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Feb 2022
1:48pm, 4 Feb 2022
33,069 posts
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Ocelot Spleens
My OH cannot stand cream, or very much butter cream for that matter, means we only bake sponge cakes really,so they do have a longer shelf life ( as if that actually happens ), icing as in Christmas cake is a different story.
I will eat any of the above, training food innit 
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Feb 2022
2:14pm, 4 Feb 2022
246 posts
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Raggedy runner
My family aren’t cake eaters and I’ve felt like you, Linds, after ignored Christmas cakes in the past. I now only make cakes for the office or the running club where they’re appreciated.
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Feb 2022
2:16pm, 4 Feb 2022
8,893 posts
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sallykate
Oh Linds that is very annoying and frustrating!
I'm not sure I can really add any more flour without it sitting there in lumps. It is so wet it would flow -- but I can fold it in the bowl using my scraper.
If I tried baking it as I usually do, in a cast iron pot, I think it would be very flat. May put it in a loaf tin and see what happens when I bake it tomorrow morning.
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Feb 2022
2:33pm, 4 Feb 2022
16,205 posts
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JK *chameleon*
I'm about to throw most of the Wordle cake in the bin. No one has eaten it. I'm not sure why. It tasted OK. Nothing special, but OK. I shall think twice before making birthday cakes in future as it's not the first time. Yours, petulant.
Swines. I've been known to eke out cake for as long as possible to savour the flavour - but not to the point of it being inedible.
That said, we don't often get cake as my housemate doesn't really care for it - so I "have to" eat it all.
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Feb 2022
2:37pm, 4 Feb 2022
52,737 posts
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LindsD
OH says it was 'dense'. Perhaps he's right.
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