Anyone with an Active Starter I can get in DC?
I know you hate throwing all that good starter away. I would love to take some of it off your hands.
Let me know if you're in DC and have some starter!
maawallace
I know you hate throwing all that good starter away. I would love to take some of it off your hands.
Let me know if you're in DC and have some starter!
maawallace
I've been baking baguettes really close to the top of the oven, I didn't move the stone for boules. oops.
They look like they're stuck to the top element.
Close one, they only ended up with a brand mark on the top - kind of classy. Unfortnately in the melee I got a similar one on my wrist.
I've search this site, and other baking related sites, top to bottom and have yet to find a number, e.g., 3.6, or 4.2, or even a range of values of "correct" pH for mature sourdough starter. All I've found is imprecise (and a few ambiguous) references to "low" pH. That's as about precise as the three blind men examining an elephant. I've been brewing beer and making wine for years, and routinely check pH with a meter that reports a number. Simple.
Can anyone tell me the "proper range" of pH in a mature sourdough starter?
I recently had relatives visit from Atlanta. They think I am a little whacky to be baking my own bread (even if they enjoyed it immensely). I can handle it. I know this is the best thing for us right now. The part that is discouraging, is they suggested that I do not grain my own flour - that everyone she knows that has done that has gone extreme in her opinion.
I am attempting to make Organic Sourdough and am following Reinhart's recipe for the starter. Is there such thing as Organic Rye flour for the first 2 days, or is there something else I can use? What about Pumpernickle? I have a nice starter going for the Sourdough but it is not Organic. I'm fairly new to baking bread, and have been surprisingly successful. This Organice version could end up in a local restaurant, so I want to make sure it turns out good! Any thoughts?