Day 12 My first soudough ...so happy will see inside later. Baked in cold oven from fridge....and my baby has Ears !
I may have been a little too eager to try my new starter (which I have been pretty inconsistent with to be honest... And has been smelling mildly like acetone).
But I thought I'd give it a shot anyway in a loaf...
So now I have a dough that seems to be doing all the right things... But after the bulk fermentation has a strong odor of acetone.
So my question is: Is this safe to persist with? Or should I dump it and try again when the starter is healthier?
Recently, I've been paying a lot more attention to my starter health, as nice, fresh starter is making much more airy breads for me.
Yet, I can't help thinking my starter could be even MORE active.
Anyone know how to really supercharge the yeast?
At the moment, my guys double or 2.5X themselves within 6 hours at a 1/3/3 refreshment, but I'd like to get a truly world class starter, if possible.
Thanks in advance, master bakers :)
Further to my chronicles regarding 1-2-3 sourdough.
I've completed 10 successful bakes of the original 1-2-3 recipe. I've happily been getting consistent, good results and now feel I've mastered it. I can make and bake it on a time-line I've created, which makes for minimal effort and fresh bread when I want it.
So, at the prompting of fellow bakers, I have moved on to add-ins.
I love The Fresh Loaf, a great resource and interesting discussion, plenty of good recipes.
BUT how disappointing to see these intruding Lines about getting illegal drugs and papers.
What can be done to keep The Fresh Loaf at its best????
The longer I wait (up to staling) to eat my SD, the better (more intense) the flavor. Can someone explain how and why this works?
I also smokes cheese and it works the same way. Just smoked cheese is not half as good as smoked cheese that is eaten days or more later.