I have the Starter from SourdoLady and her recipe and am ready to go with my first Sourdough Loaf but do not know how to go from the 1/4 : 1/4; 1/4 (flour, water, starter )to the next step of one full cup of Starter. Should I just have the next batch be....1/2, 1/2,1/2? How does one expand this stuff and what is the limit? A week ago SourdoLady said she was changing computers and I never saw anymore posts by her. Is she ok? We love you where ever you are SourdoLady...
Is there some way that I can save my wild yeast starter? I do not want to put it in the fridge and feed it every week or two. I know that freezing it will kill it. Is there some way for me to dry it all out and then reconstitute it when I need it? It seems a waste of time and effort to throw out what I do not use. Thanks.....
I've got £100 worth of vouchers to spend. We've got some cast iron pots going for about that price, one with built in thermometer. I've got just a few days left to spend my vouchers. Is it worth me buying one of these pots for baking? I can't see me using it for anything else in the near future. What do you guys think? The alternative is bit and bobs for the house.
On another list that I am on there was a post about a person who is planning to make sourdough bread, about 3-6 loaves a week. What he was talking about was making the dough, shaping it and then retarding it in his refrigerator until he wanted to bake. He was thinking the dough would be good for up to 5 days. Am I incorrect in thinking that that is way too long to retard a dough, that the yeast will eventually use all of the available nutrients and then will basically go flat? I told him that I would do some research and you are the experts. So what say you all, how long can sourdough be left to retard in the refrigerator prior to baking and still give a good loaf of bread? Thanks in advance for any and all help.
I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...
So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!
I proofed these rolls for about a full day, lots of happenings on the farm this past week, and since they had 5% dark rye and 5% hemp flour I couldn't turn them back into starter.
So I baked them and they were great, everyone loved them, even those who don't like sourdough!