Any Home Bakers Here?

[BigBlueHen53]

Good for you, Jared, you inspire me! I've done everything practically wrong with my starter but it's bubbling merrily along in spite of me. I'll be making sourdough biscuits for dinner this afternoon. I fed a portion of it last night, the rest is in the fridge.

I told The Man we are supposed to name it and immediately he suggested, "Billy Bob?" Cracked me up, so "Billy Bob" it is!

Have you named yours, Jared?

 

[wyoDreamer]

I like the name "Billy Bob" for your starter, @BigBlueHen53
.

I have copies of a local newspaper article from years ago (the 70's I think) about "Herman" the sourdough starter. So mine have always been named Herman. It was a 2 or 3 part article and included a number of recipes to use Herman in.

 

[BigBlueHen53]

Say Hi to Billy Bob, y'all! According to some of the info @ronott1 sent me, this Oregon Trail Sourdough Starter originated right here in Missouri somewhere back around 1847. So it should be real happy here!

When I was supposed to feed it 1 Tbsp of potato flakes, I found I didn't have any plain ones. So I boiled some little ones (with no salt), mashed 'em with a fork, cooled them and used that along with a Tbsp of the cooking water. I could have used the potato cooking water instead of plain water but ... I had already used warmish bottled water before I realized that. I TOLD you I was doing everything wrong, lol!

ETA: I used 1 Tbsp. of the mashed taters.

 

[N F C]

View attachment 2810852


Say Hi to Billy Bob, y'all! According to some of the info @ronott1 sent me, this Oregon Trail Sourdough Starter originated right here in Missouri somewhere back around 1847. So it should be real happy here!

When I was supposed to feed it 1 Tbsp of potato flakes, I found I didn't have any plain ones. So I boiled some little ones (with no salt), mashed 'em with a fork, cooled them and used that along with a Tbsp of the cooking water. I could have used the potato cooking water instead of plain water but ... I had already used warmish bottled water before I realized that. I TOLD you I was doing everything wrong, lol!

ETA: I used 1 Tbsp. of the mashed taters.

Like your Sd name!

 

[ronott1]

View attachment 2810852


Say Hi to Billy Bob, y'all! According to some of the info @ronott1 sent me, this Oregon Trail Sourdough Starter originated right here in Missouri somewhere back around 1847. So it should be real happy here!

When I was supposed to feed it 1 Tbsp of potato flakes, I found I didn't have any plain ones. So I boiled some little ones (with no salt), mashed 'em with a fork, cooled them and used that along with a Tbsp of the cooking water. I could have used the potato cooking water instead of plain water but ... I had already used warmish bottled water before I realized that. I TOLD you I was doing everything wrong, lol!

ETA: I used 1 Tbsp. of the mashed taters.

It looks good!

 

[wyoDreamer]

I keep mine in the same type of jar, only my jar doesn't have the rubber gasket. Maybe that is why my Herman goes bad after ignoring it for 2 months in the back of the fridge...

 

[BigBlueHen53]

It looks good!

Thanks, Ron!

 

[ronott1]

I keep mine in the same type of jar, only my jar doesn't have the rubber gasket. Maybe that is why my Herman goes bad after ignoring it for 2 months in the back of the fridge...

You can buy new gaskets for those jars!

 

[Katanahamon]

The rise times will be slower for recipes that do not have commercial yeast in them.

Sourdough baking is so fun!

Yep..never be afraid of long, cold rises..way better flavor!

 

[ronott1]

Yep..never be afraid of long, cold rises..way better flavor!

The long rise time is where the culture does it's magic!

Flour and sugars are converted by enzymes which changes the flavor and for some makes the bread more easily digested.