If your Starter doesn’t look like this…. I don’t want it.
Sharing recipe soon
by ElBreadChapo
6 Comments
One-War-3700
ITS ALIIIIVE
SamIamGreenEggsNoHam
Feed the bitch!
Critical_Pin
Wow. You’re not in the stiff starter camp then?
LiefLayer
Like I said in the other subreddit
“I keep mine in the powder form (dried). Easy to store, I don’t need to refresh it at all. When I want to bake sourdough I mix it with flour and water, wait about 40h, refresh it again and at 48h (2 days) is ready. After that I usually refresh it one more time if I’m not in hurry just because I can. So in about 3 days (1 day more than the starter in the fridge) I can make sourdough bread, but I don’t need to feed my sourdough starter at all and it’s always at room temperature in powder form. Best thing is my jar is 400g but I only use 15g each time I want to make sourdough, so it will be a while before I will need to create new dried starter. The main reason I keep it like this is because I want to use baker’s yeast and make different kind of bread too… I like sourdough but I don’t want to make sourdough every week. For example tomorrow I will make Pretzel but I don’t want to use sourdough for a bread that I never made. Next week I will make Milk bread and I don’t want to use sourdough for such easy and fast and soft bread. Today I made two loaf of sourdough that I froze… And I don’t want to make sourdough for at least 3 weeks. Also I only use my starter at 50% hydration so it will never look like that, but it will still be alive.”
BrainArson
YEAST!!
Carbmamma
That’s a cool idea Im tired of feeding. I have a small jar of dried starter. I’m going to make some more now. Did it incase my live starter went bad or I had to go on a trip.
6 Comments
ITS ALIIIIVE
Feed the bitch!
Wow. You’re not in the stiff starter camp then?
Like I said in the other subreddit
“I keep mine in the powder form (dried). Easy to store, I don’t need to refresh it at all. When I want to bake sourdough I mix it with flour and water, wait about 40h, refresh it again and at 48h (2 days) is ready.
After that I usually refresh it one more time if I’m not in hurry just because I can.
So in about 3 days (1 day more than the starter in the fridge) I can make sourdough bread, but I don’t need to feed my sourdough starter at all and it’s always at room temperature in powder form.
Best thing is my jar is 400g but I only use 15g each time I want to make sourdough, so it will be a while before I will need to create new dried starter.
The main reason I keep it like this is because I want to use baker’s yeast and make different kind of bread too… I like sourdough but I don’t want to make sourdough every week.
For example tomorrow I will make Pretzel but I don’t want to use sourdough for a bread that I never made. Next week I will make Milk bread and I don’t want to use sourdough for such easy and fast and soft bread. Today I made two loaf of sourdough that I froze… And I don’t want to make sourdough for at least 3 weeks.
Also I only use my starter at 50% hydration so it will never look like that, but it will still be alive.”
YEAST!!
That’s a cool idea Im tired of feeding. I have a small jar of dried starter. I’m going to make some more now. Did it incase my live starter went bad or I had to go on a trip.