Everybody, meet Ben! Here doesn't to life yesterday, received his first feeding last night and had about a 50% increase in volume by this morning.
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I know lots of us name our cookers. I do not, but I understand having an connection with them.
I'm just not sure that when we name our starters maybe,just maybe a line has been crossed. And that again maybe, just maybe outside help should be investigated.
Just wondering!
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I found it fun and informative to place a few different rubberbands on my starters for awhile, one would be placed at the start or new feeding to see where the bottom of the feed started, and then to follow it every few hours by placing a second rubber band around the jar, to find my peak, and how long did it take me to get there. I find my starters are fully grown around 12 hours. With that knowledge, a day or two before, I will look at when I start my dough to be 12 hours after a feeding so I am starting with an active at peak starter, and move back from that, I feed it every 12 hours for a day or two to keep it super active. I think it benefits my bakes. But, again, flour protein and water temp, house temp, that will all be different in each house.Comment
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When I was little, my aunt had a starter she named Herman. She would always make a big production out of waking up Herman to make bread, we kids loved it! Our current starter began its life about 10 years ago as a San Francisco sourdough we named Franny. Now that we live in Mt Shasta and the local yeast colonies have taken over we renamed her Luna for the Lemurians that dwell within the Mountain. Luna makes mighty fine bread and pizza dough.Comment
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So CaptainMike, Would you say Luna is lighter than Franny? Maybe so much as to levitate? I remember pancakes at a cafe in Mt. Shasta that claimed to be the world's lightest.
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Ok I’m lost. Wouldn’t be the first time. 😁
What the heck is a starter and what are you talking about. 🤔🥴🤷ðŸ¼â€â™‚ï¸Comment
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A "starter" is a natural yeast culture that is created by mixing together flour and water and letting it sit at room temperature for a few days until the yeast culture and symbiotic bacteria, mostly lactobacillus, develope and start digesting the flour into carbon dioxide and alcohol. You can then use this starter to leaven bread or other dough. This is often called a sour dough starter, though it needn't be sour.
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