So, I kind of miss making bread, but, just very labor intensive the way I liked to make it, I always enjoyed making 8 loaves giving away 8 loaves, occasionally, keeping one every now and then. So, I have decided I am just going to focus on a starter, guide it through various questions I have, occasionally testing my thought in a bake. But, I think I will offer the starter out for free to anyone that asks locally. I fired up some some whole wheat and got it healthy, yesterday I switched to 12 hour feedings, and started testing what conditions my flours are in, fun to see this peak back in to my questions.
Richard- there are a lot of bakers here. Like Mr. Bones I can’t help. However, when you get the answers I know you will take it to a new level and I am looking forward to it.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Nice active starter Richard Chrz ! I dried my starter on 6-20-18. After the Holidays I need to get see if I can get it going again. You are an inspiration!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Richard Chrz its looking fantastic! I am actually on a feeding schedule myself. Nancy is her name. I received her from my friend, Nancy, from my culinary historians club. She, in turn, received hers from Nancy Silverton herself. I have had my Nancy for about 10-12 years now. There were times I forgot she was in the back of the fridge and ended up with a fingers worth of hooch. But she bounces right back. I just use KA Bread flour. I don’t make anything extravagant, most baguette and English muffins.
For people interested in using a starter but who don't want to er, start it from scratch, many bakeries around here have been offering starter at retail just to bring in some bucks.
Once its established, it's pretty easy to maintain. You can do daily feedings but don't really NEED to in my experience.
I just throw mine away when I am done with them. For me, much of the fun is in the creation and manipulating the starter, or at least the visual and tastebud side. I’m not very scientific beyond the scale and thermometer, maybe someday I will gain more knowledge. I get mostly lucky, or so I believe.
Last edited by Richard Chrz; December 1, 2020, 08:13 PM.
Richard Chrz keep a little back next time..... the "older" your started gets, the more sour you gain. If you like your sourdough to kick you in the teeth, let it ride.....
When Nancy gets too sour, I just tame her down a bit and double the "feed" v. the existing starter. Not to tell you your bidness, just giving you my experience.
SheilaAnn. I appreciate all wisdom shared, especially when in experience and in idea - kind offering - and other. I appreciate your input, I truly do! I would love to understand more about the life of good fermentation, I always want to learn. Thank you.
Comment