Sour bread

[PaulStat]

I thought I'd try my hand at making my own bread, namely from Hugh Fearnley-Whittingstalls bread book, in it he cultivates his own yeast starter, which I have also done.

So I decided to make one of his sour doughs, stupidly however when it said 23g of salt I thought that sounded like a hell of a lot so only put a few sprinkles in. omg how sour! Yuck. Also it's very dense and not a lot of air pockets in the sponge.

Has anyone done something like this before, any tips?

 

[PaulStat]

23g was for two loaves (think it was 500g of flour for the sponge and 600g of flour added to that to make the dough). The starter was a week old when I used it, I actually kneaded it and shaped the loaf the night before and shoved it in the oven in the morning.