How I Manage My Sourdough Starter for My MicroBakery
How I Manage My Sourdough Starter for My MicroBakery
by KLSFishing
13 Comments
Inquirous
How do people work dough that looks like that without it getting stuck to their hands? Water? More flour?
Sylch
That is awesome
Maverick-Mav
When you switched to 1:10:10, did you just let it go longer between feedings (like 24 hrs vs 12)? Or change temperature or what?
bonniebelle29
What are your proofing baskets lined with?
BadDentalWork
Okay to DM for questions about the business side of baking?
roaming_art
What hydration are you working with for your loaves and starter? Looks lovely!
cusack6969
Title about starter, and video is about 5% starter? And you don’t ‘manage’ anything in it, just pull a spoon out? What is this post?
KLSFishing
*Common Question I Get About My Sourdough Starter
I usually keep 50-100 grams in a container in the fridge during the week till my prep days on Saturday.
If I need 1000 grams of starter I feed my 50g of starter 500g of water and 500g bread flour. This will leave me a little leftover for next bake.
I scale up/down depending on how much levain I need and I adjust my water temp depending on how much time I have to let the levain ripen. I typically keep my water around 75-80 degrees overnight for 8-12 hours.
No need to keep a massive amount of starter around all the time 👌
Plantfire
Are the loaf pans you’re baking in just cheap non-stick ones?
FarewellDreamer1636
I need a loaf of that jalapeño cheddar
logicgames
I already love watching your baking videos (especially the chocolate breads!!!). I truly appreciate you sharing your experience and expertise!
TLostWave
This is the bread I strive for anytime I bake 🥹🥺 It looks SOOOO GOOOD.
Rebel_lion_us
loved ur video. they look delicious.. thx for postin em
13 Comments
How do people work dough that looks like that without it getting stuck to their hands? Water? More flour?
That is awesome
When you switched to 1:10:10, did you just let it go longer between feedings (like 24 hrs vs 12)? Or change temperature or what?
What are your proofing baskets lined with?
Okay to DM for questions about the business side of baking?
What hydration are you working with for your loaves and starter? Looks lovely!
Title about starter, and video is about 5% starter?
And you don’t ‘manage’ anything in it, just pull a spoon out?
What is this post?
*Common Question I Get About My Sourdough Starter
I usually keep 50-100 grams in a container in the fridge during the week till my prep days on Saturday.
If I need 1000 grams of starter I feed my 50g of starter 500g of water and 500g bread flour. This will leave me a little leftover for next bake.
I scale up/down depending on how much levain I need and I adjust my water temp depending on how much time I have to let the levain ripen. I typically keep my water around 75-80 degrees overnight for 8-12 hours.
No need to keep a massive amount of starter around all the time 👌
Are the loaf pans you’re baking in just cheap non-stick ones?
I need a loaf of that jalapeño cheddar
I already love watching your baking videos (especially the chocolate breads!!!). I truly appreciate you sharing your experience and expertise!
This is the bread I strive for anytime I bake 🥹🥺 It looks SOOOO GOOOD.
loved ur video. they look delicious.. thx for postin em