- Dec 25, 2010
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If anyone wants some dehydrated starter just send me a message....Its just a stamp or two.
Can you explain this sourdough start thing a bit. My understanding is you pinch a piece from your last batch of sourdough & then make a new batch using the piece you pinched off of the last batch, to start a new batch.If anyone wants some dehydrated starter just send me a message....Its just a stamp or two.
You can take some of the starter and spread it out thin on parchment paper to dry.Can you explain this sourdough start thing a bit. My understanding is you pinch a piece from your last batch of sourdough & then make a new batch using the piece you pinched off of the last batch, to start a new batch.
Lmao am I anywhere close?
Thanks.
You prob could do that way I guess. In the sausage making world thats called backslopping.Can you explain this sourdough start thing a bit. My understanding is you pinch a piece from your last batch of sourdough & then make a new batch using the piece you pinched off of the last batch, to start a new batch.
Lmao am I anywhere close?
Thanks.
I’m not getting that rise out of it. I do a 30-30-30 feed. And I keep it on the kitchen counter. Warm/dark corner. Feed every evening. What am I doing wrong? I do get a rise…but nothing like that.This was " Nessie " . I feed at night , then into the fridge .
I put it on the counter this morning at 6:30 am .
9:30 now . Took about 3 hours , but it was cold from the fridge .
View attachment 696069
Is that 1:1:1 with 30 grams ?I do a 30-30-30 feed.
Pancakes and waffles are great to make with discards.When I first got mine , I was discarding into other jars and feeding it all . I was up to 7 jars at one time . I had 2 that were stronger than the rest , so I kept those 2 and got rid of the others .
Discard all but 30g.
Feed 1:2:2
30g the starter you saved
60 flour
60 water.
Yup and I totally agree as I have used it in many of my bread making adventures. Nice to have a buddy up the road that makes his own stone flour.If you wanna give it a boost use some whole wheat, rye or bread flour.
For my sour dough starter I use the 5 gram method.OK... Rick (or anybody else)... can you expand on this a little more ? Feed 1:2:2 ... Is that somekind of ratio ?? Trying to catch on ... And you know some of us are SLOWWW...
Rick's 1:2:2 method breaks down to 1 part starter, 2 parts flour, 2 parts water.OK... Rick (or anybody else)... can you expand on this a little more ? Feed 1:2:2 ... Is that somekind of ratio ?? Trying to catch on ... And you know some of us are SLOWWW...