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Greg
@greg
my first sourdough loaf! I messed up the scoring and I don’t think my starter was quite ready but still tastes good
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kbc
@kbc
There’s a wonderful German website maintained by a geologist on sourdough bread. It was my go-to resource for baking bread. Scientific mindset in the kitchen. When conference season starts, are you gonna travel with your starter? I left mine at home and it died
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Greg
@greg
If you find the site, please share! From videos it sounda like I can just leave my starter in the fridge while I’m gone and revive it over a few days before using it again. Have you not had that experience?
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kbc
@kbc
No. It’s a chemical process. Once the fuel is gone, the starter is dead. Temperature matters in this process. Same as when you let the bread raise. Humidity also impacts the end result.
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Greg
@greg
Seems like people manage to save it even after many weeks https://www.youtube.com/shorts/Y74ZVdyuwr4 Have to discard most, but a 1 or 2 day revival period would be better than starting from scratch!
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Trigs
@trigs
I feed mine and then put it in the fridge right away. It'll stay active for up to a few weeks this way. Once you take it out it finishes ripening immediately upon getting to room temp, so I usually feed it again right away and then one more time before making my levain. It's a little dull right out of the fridge.
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