Sourdough starter help

[BGKYSmoker]

There is a new toy coming out called the sourdough sidekick. King Arthur is in on it.

 

[Fueling Around]

I was wondering how your starter has progressed for a couple more days.

DAY 10 (or is it 11?)--

...
Just about ready to bake ! Doubling now

Time to take a discard and feed it then starve it. It will sour out well with a good bacteria growth. Yeah that also takes patience as it will take a few days.
I'm going to make a separate thread for a SD discard pancake recipe that is really good. Need to make another batch so I can take photos to post.

I just ordered one of these to try out, instead of keeping my starter on the water heater.
At times, I have forgotten to feed my starter because it wasn't in plain sight, with this I can keep in right on the kitchen counter, hopefully, if it works as advertised.
...

I've been lucky that both kitchens stay warm enough to grow my starter.
Hope it works for you. Don't overheat your starter.

 

[voyager 663rd]

Planning on baking 2 on Friday. I'll be sure to post pics

 

[forktender]

I was wondering how your starter has progressed for a couple more days.

Time to take a discard and feed it then starve it. It will sour out well with a good bacteria growth. Yeah that also takes patience as it will take a few days.
I'm going to make a separate thread for a SD discard pancake recipe that is really good. Need to make another batch so I can take photos to post.

I've been lucky that both kitchens stay warm enough to grow my starter.
Hope it works for you. Don't overheat your starter.

We keep our house pretty cool, it works, but the starter is super sluggish, with this unit it says 70* to 100* temps, I'll be thrilled with it if I can keep it in the low 70's.

 

[Fueling Around]

We keep our house pretty cool, it works, but the starter is super sluggish, with this unit it says 70* to 100* temps, I'll be thrilled with it if I can keep it in the low 70's.

Mid 70's is my sweet spot to keep a mature starter very active. My starter is currently in the fridge for a slow down until I get more room. Got a boule in cold ferment and my discard jar is full and souring.
Just pulled 1/2 cup of discard for pancakes in the morning. It is proofing with a cup of buttermilk and 1-1/2 cup of flour. Moved to top of water heater as apartment down to 69° with cold front rolling through. Going to be pajama temps in the morning.

 

[voyager 663rd]

Well, IMO this was a fail. Starter was doubling as expected so found a sd recipe with rye spelt AP and starter.

Let it cold proof for 2 days. This was the slackest dough I've ever had to deal with. I added 1 1/2C of AP beyond the recipe AND omitted 100gm of water.

Gotta post fails so here are two frisbees

Just out of the oven

I couldn't even add some slashes they were just spreading out so fast.

Original recipe was 84% hydration. Omitting the water and adding all that extra flour brought it to 72% hydration.

I've worked with 80% hydration in the past and ....it's a challenge. Using 84% is a nightmare.

Going to find a recipe that is about 65% methinks.

 

[PapaRed]

I prefer toast, so I bake my sourdough bread in loaf pans. Started out with around 60% hydration, am currently using 70%. For 2 loaves, 680g bread flour, 460g AP flour, 228g sourdough starter (100% hydration) 23g salt, and 770g water.

 

[voyager 663rd]

didn't have big enough pans (each loaf was just over 2 lb). I've got a 13" pullman but that might have handled one of them. Glad I didn't use my stone--instant foccacia

Our AP is 13-14% so don't need bread flour for this.