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in reply to Jonathan Lamothe

haha that’s why I usually bake many on baking day (-period) and freeze what can’t be finished b4 getting “too aged”


I just put a loaf of #sourdough bread that I've been working on all day in the oven. Just realized that I forgot the salt.

I've made this mistake once before. It'll still be edible, but damn it makes me angry with myself.

in reply to Jonathan Lamothe

Were it not for the mistake, this might've been the best loaf I've made so far. The starter really seems to be maturing well.
in reply to Jonathan Lamothe

I do that - I’ve taken to weighing out the salt at the same time as the other ingredients and putting it in cup on top of the bowl while the flour autolyses. That means I HAVE to move it before kneading. That _generally_ works…


I love making (and subsequently eating) #sourdough bread, but it takes so long to make.
in reply to Justin To #НетВойне

@Justin To #НетВойне Fortunately, most of the time it takes is just waiting on it to proof, so it doesn't prevent me from doing other things in the meantime.
in reply to Jonathan Lamothe

Sometimes I just want bread now, and I can't convince my starter to be quick enough. At least the process doesn't take that much physical effort.
in reply to Jonathan Lamothe

I really wish I could just make it on a daily basis, which would be super satisfying and the right timing for everything.
in reply to Jonathan Lamothe

@justinto This one is essentially what I do, but I also add in grated cheese both into the batter and on top of the batter once it’s in the loaf pan. But the cheese isn’t needed.

kingarthurbaking.com/recipes/c…



Whoops!

Accidentally left my #sourdough starter unattended for just shy of 48 hours. I had intended to refrigerate it.

It got a bit runny and had a bit of a vinegar-ey smell to it but no mould, so I think it's salvagable. Just fed it and we'll see how it fares.

in reply to Jonathan Lamothe

It’ll be fine, I leave mine weeks without feeding sometimes.

Treat it mean, keep it keen.

in reply to Jonathan Lamothe

the acidity will keep mould away. Worst case is that the starter will get weak(not enough too eat) and very sour. A good feeding sequence should be the solution

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