Any Home Bakers Here?

[Talithahorse]

If you bake weekly it will save but you have to work it. If you just use it occasionally it will not retain the strength to give you a good lift for the lighter bread we are used to. In that case many people supplement the sour dough with some yeast. When I can bake a lot, I can run it without yeast but I give extra time to rise. I LOVE my sourdough for pizza dough and flat breads. When I am patient I love the depth that the sourdough has. I grew up with it and it brings many many fond memories. As a teacher my sourdough allows me to ease up during the busy times and just feed it and make some pancakes or pizza (pizza is a favorite at our house) and then during the summer and especially during the Christmas season, I can bake to my hearts content. Sourdough bread, english muffins, rolls, cinnamon rolls, heck even made doughnuts (kids didn't like em but I did).

 

[ronott1]

How long does a starter last? I had one once, and my bf had me throw it out after like 4 weeks. He's super super paranoid about bacteria. I was under the impression it would last as long as you took care of it. I feel like it would save me loads on yeast.

You use it and replenish it weekly. I store mine in a spring lid canning jar in the fridge.

 

[Talithahorse]

me too. On the weekends I feed it and then bake with it, sometimes 3-4 different feeds and uses. Then come Sunday, I put it back in the fridge and there it sits waiting for the next round. I found and article that talked about feeding it several times without cooling it in between. I did that a couple of weekends and boy did it gain in strength. I Love mine. I wish I would have known back when My parents lost their sourdough, then I could have gotten them another batch from the same heritage but alas, I learned too late to save that batch.

 

[ronott1]

me too. On the weekends I feed it and then bake with it, sometimes 3-4 different feeds and uses. Then come Sunday, I put it back in the fridge and there it sits waiting for the next round. I found and article that talked about feeding it several times without cooling it in between. I did that a couple of weekends and boy did it gain in strength. I Love mine. I wish I would have known back when My parents lost their sourdough, then I could have gotten them another batch from the same heritage but alas, I learned too late to save that batch.

I take mine out, stir it and add half a cup of flour. When it bubbles, I use it for the recipe.

 

[mittens4chickns]

Thanks! I make pizza once or twice a week, if not pizza then "calzones" (quotes bc they are basically folded over pepperoni pizzas without the sauce) or bread sticks, which is just pizza dough with parm and italian type spices on top. These are the only foods that he and I can agree on without "the groan." And since my aunt got us pizza stones for Christmas, I've been eyeing the artisan bread section of my cookbook. I tried a simple one a couple weeks ago, but while it was rising, suddenly it fell, and we had flat dense bread. More practice!

 

[N F C]

@mittens4chickns thanks for sharing the cheese making photos. Do you make other kinds of cheese too?

 

[mittens4chickns]

@mittens4chickns thanks for sharing the cheese making photos. Do you make other kinds of cheese too?

No - I'd like to, but I have no patience..

 

[whoop whoop]

I think ronott1 should get an award for all the amazing breads and general all round good practical info - always helps always

 

[ronott1]

I think ronott1 should get an award for all the amazing breads and general all round good practical info - always helps always

Thanks!

I need to post a reminder to those that want starter--Send me a pm with a shipping address and I will send a free start and instructions.

 

[whoop whoop]

@ronott1 if only I could we have no POST OFFICE

it went bankrupt 'cos of the government - so everything is courier or email - never mind though I shall plant more and think of yours growing lol