BUMP if you are Baking Thread

I've been baking with sourdough. So much better. I have my own starter and the little bastard has a huge appetite

 

When I made the starter. I started with 125 grams of rye flour, 125 grams of whole wheat, 250 grams of artisan bread flour, and 500 grams of filtered water. Yes, the water must be as clean as possible.Mix all together in a large container. I poked a hole in the lid so it can breath and pressure adjustments. Make sure it's in a warm spot. Then feed it every 24 hours for 3 days and then twice a day. When I feed mine. I discard 200 grams of the started and I feed it with 25 grams of rye, 25 grams of whole wheat, 100 grams of the bread flour, and 100 grams of water. I rotate the flours around when it comes to feeding. I have a rubber band around the container so I can mark it's starting point. It won't rise for a day or 2. It'll smell nasty for a few days and then it'll improve. It will let you know when it's hungry. It'll start to smell like hooch. The older it gets. The better the flavor it gets. It can be stored in the fridge indefinitely if you don't plan on using it all the time. Just make sure to feed it once or twice a week. Let it sit out for a few hours so it can eat. I don't keep mine in the fridge as I bake bread every week. Right now I'm only feeding it once a day as it has become colder so it has slowed down. When I go to use. I feed it and place it by a heat source to make it more active. I take out what I need and I feed it whatever the amount I took.

You don't have to use those flour mixes if you don't want to. I do it for the flavor from rye, the nutrients from the whole wheat, and the bread flour to feed it as it has a lot of protein for it.

 

Of course! It'll raise and then start to collapse until it's fed again. It'll repeat the process unless you neglect it like I did when I went on vacation. Left it out all week. Died and smelt horrible. Don't be like me lol. I'm on my 2nd batch.

 

Only use fresh yeast! It makes a big difference.

 

Yay!

 

Some can't handle yeast.... And sourdough is good to have in place of yeast in case no yeast can be found.

 

Can we have this thread as just cooking.
Baking to me is just in the oven.
I often use my slow cooker.

I made Bacon and onion suet pudding.

 

A winter dish
Passed by my husband's Mother, from her Mother.

 

I am calling this thread.
Hey good looking, what you got cooking.




Steak and ale pie, mashed potatoes, and cabbage.

 

I still have yeast left sitting in the freezer. Only used when in a bind.

As for the sourdough starter. You can see the rubber band. That's it's starting point. This is at peak.