Not meaning to get into an argument, but the CDC reviewed results and found that surgical masks block 50% of the covid virus. Jareds experiment is actually fairly valid.
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Any Home Bakers Here?
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It’s only 7 in tall!!!!!
OK, I’m back. I needed that break. Now I need to say a few things.
First, to everyone here, I do plan on staying now. I originally did think that people didn’t care about what I posted, that thoughts been lingering for a few days. I’m over it now. I guess I’m just feeling antsy and on edge because my main emotional support group is in Mexico on vacation.
Second, @R2elk I apologize for starting an argument. What I said was out of line. I was only upset because I was excited to share the results of my experiments, and I felt like you were bringing me down. I’m NOT saying you’re a cyber bully, all I’m saying is I’ve had way too many experiences with people who bashed me for good things I did on forums. Kinda have some trauma from it, and I felt like I was being bashed again. I know you’re not a cyber bully, but the emotion was still there. I hope you can forgive me.
Third, thank you all for helping me through this hard time. I appreciate the support I get here. Like I said, my folks are in Mexico on vacation, and I’m still trying to adjust to them not being here for a while.
Fourth, @ronott1 my sourdough starter still has the problem where it rises beautifully, but it’s not sour. I’m going to try a recipe in a few days, and this time adjust the amount of starter like the recipe says. If that doesn’t fix it, I don’t know what to do.
That’s all,
Jared
First, to everyone here, I do plan on staying now. I originally did think that people didn’t care about what I posted, that thoughts been lingering for a few days. I’m over it now. I guess I’m just feeling antsy and on edge because my main emotional support group is in Mexico on vacation.
Second, @R2elk I apologize for starting an argument. What I said was out of line. I was only upset because I was excited to share the results of my experiments, and I felt like you were bringing me down. I’m NOT saying you’re a cyber bully, all I’m saying is I’ve had way too many experiences with people who bashed me for good things I did on forums. Kinda have some trauma from it, and I felt like I was being bashed again. I know you’re not a cyber bully, but the emotion was still there. I hope you can forgive me.
Third, thank you all for helping me through this hard time. I appreciate the support I get here. Like I said, my folks are in Mexico on vacation, and I’m still trying to adjust to them not being here for a while.
Fourth, @ronott1 my sourdough starter still has the problem where it rises beautifully, but it’s not sour. I’m going to try a recipe in a few days, and this time adjust the amount of starter like the recipe says. If that doesn’t fix it, I don’t know what to do.
That’s all,
Jared
There’s your answer Bruce. Minimum of 8”. Seriously though it looks huge! Well done !
Keep using it-- the more the starter is used, the stronger the flavor will be.
Try this:
take the starter out of the fridge several hours before using.
Add a quarter cup of flour and a quarter cup of water to the starter and stir it together, along with the liquid on top. Do not pour off the liquid. Cover with a paper towel and leave the jar on the counter
The starter will bubble and be at full strength for the recipe. Recipes that do not use yeast and either have an overnight sponge or the whole recipe sits out all night, like the champlain bread will have more of a sour taste.
The loaf I baked today was nice and sour.
Sounds both awesome and amazing!
I brought my starter out of the fridge again this morning, planning to feed it, and when I thought it might be at room temp, it had burbled up AGAIN! I did not feed it the other day when it did that. It's just so bubbly and happy, like a tail-wagging puppy! So I started some bread with it tonight, using a cup of starter. I fed what was left. Will finish making the bread tomorrow. And it does smell nice and sour.
@jnicholes , when mine was kinda sluggish and @ronott1 had suggested helping it with a little vinegar, I also gave it a tiny bit of honey. It's been happy as a clam ever since. (Are clams really happy? I don't know. But my starter has really been doing great since then!)
@jnicholes , when mine was kinda sluggish and @ronott1 had suggested helping it with a little vinegar, I also gave it a tiny bit of honey. It's been happy as a clam ever since. (Are clams really happy? I don't know. But my starter has really been doing great since then!)
One thing you can try is to replenish with milk every once in a while. For years, I used milk every time I replenished the starter.
Honey likely does the same thing. The process of converting flour to carbon dioxide converts the flour to sugar. It is not much sugar but enough to make the co2 bubbles that stretches the gluten in the bread.
Will probably freeze one loaf tomorrow, and will freeze some of the starter as well.
How long can starter be kept frozen?
I’m guessing you would return the recently fed starter to the freezer rather than the refrigerator, in this case.
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