The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Mega Starter

Briancoat's picture
Briancoat

Mega Starter

Hello!

Anyone got a recipe and method for a mega starter??

I fancy trying to come up with something which tastes great and will quadruple if you even so much as “look at it funny”.

I can get my regular starter to triple over several hours.

But I hear talk of lagoon monsters which will explode to the size of a planet within a few hours of feeding.

Banned ingredients for answering this query  - neat hydrogen peroxide, mentos+Coca-Cola, commercial y**st, other exotics :-)

Cheers.

 

Mini Oven's picture
Mini Oven

starter that can't be tamed.  It can drive the feeder insane with maintenance.  Not even sure it's a healthy balance of starter critters.  I wouldn't wish such a starter on my worse  enemy, if I had one.  Enough craziness in the world without having weapon grade sourdough starters.

Q's: How would you bake it fast enough?  How would one shape a "big bang?"  Maybe that's the cause of super novas, discovering a super sourdough.  Gene Roddenberry (RIP 30 yrs) where are you?

Combine good sourdough with Chorleywood process?  Time conflict is forseen. 

https://en.m.wikipedia.org/wiki/Chorleywood_bread_process

alcophile's picture
alcophile

Mini,

Thanks for mentioning Gene Roddenberry; Star Trek is one of my all-time favorite TV shows. Maybe the starter would be like Tribbles multiplying out of control. I gave my starter the name Vaal from a Star Trek episode.

Briancoat's picture
Briancoat

Mini,

That is a reply 😂  and a great question!.

The reason, it’s partly curiosity and partly SPEED - sometimes my family’s gluttony spikes and I have to bake fast using commercial yeast or risk cries of ”wot no bread!!”, or worst still, somebody buys “bread”. I’ll refrain from using the c-word but your link shows the one I mean 😂. I was thinking a jar of rogue might be a more flavoursome “get out of jail free card” than a packet of yeast.

Maybe the correct answer to my problem,  really is “take your time but bake more loaves!”

Cheers!

 

Ilya Flyamer's picture
Ilya Flyamer

You can always add a little yeast to your normal SD bread just to speed things up with a lot of the original SD flavour.

Briancoat's picture
Briancoat

Ooh - never tried that!

Thank you!

I’ve been baking for donkey’s years and it just never occurred to me. 


That’s the lovely thing about this forum.

Cheers!

Mini Oven's picture
Mini Oven

of starter, dry it, pulse it and throw some into instant yeast dough.  Or keep a big gallon jar of wet, wet, wet sourdough starter in the pantry and throw it at your flour instead of plain water.  Do add some instant to the dough for fast results.  Sometimes it just can't be helped but the bread comes out way better than most mass produced bread with funny ingredients.  

I tested my lab rats one time with 3 x the normal amount (or about that) of instant yeast.  Wow, don't leave the kitchen in you add warm liquids.  The boys loved it.  

I have a book at the moment that is quick bread recipes with added sourdough and instant yeast along with baking powder.  These are fast recipes but the bread doesnt keep longer than two days so if in a pinch, you got fast bread.  Make slower bread at the same time for the next day.

(Sometime in the future....)  I just made 3 second sourdough bread ....when my replicator broke. "Scotty?"  

Briancoat's picture
Briancoat

Thank you so much for these tips, Mini.


From Star Trek, we’ve already had flip phones, wireless earpieces, computers you can talk to, quantum teleportation (OK, needs more work that one!) … so like you, I expect the Replicator is only a matter of time.

alcophile's picture
alcophile

I would also add tablet computers, and maybe most importantly, Star Trek showed the 1960s public an integrated workplace at all levels!

Mini Oven's picture
Mini Oven

they took care of left overs and dirty dishes and clothes...put it back into the replicator. 100% recycle. 

Abhi_Mahant's picture
Abhi_Mahant

You can just make in advance new loaf before previous one is finished(I like to do it)