Any Home Bakers Here?

[Blooie]

I feed it before any hooch forms to make sure I’m not feeding them a lot of alcohol. I mix it with either oats or feed and leave it on the counter overnight and feed in the morning

Thanks! Should be easy enough, since I never allow hooch to develop anyway. I have a no-discard starter I keep in the fridge but I want to make another starter and keep it out, so there will be some discard this time. I assume I can do this for my chicks…..?

 

[ronott1]

Thank you! I was wondering if that were the case. It's also rather bland. Will the flavor "develop" a bit too?

I have some saved in a jar marked "yogurt starter" so I know not to eat it.

It will get more tangy too.

If you want it very tangy, let it culture overnight. That will make it lactose free

 

[BigBlueHen53]

It will get more tangy too.

If you want it very tangy, let it culture overnight. That will make it lactose free

BRILLIANT! Thanks, Ron, I did not know that!

 

[CooksCorner]

Any bakers use freshly milled flour in here? We started a few months ago. Love it so much! So much more healthier for us.

 

[Sally PB]

It will get more tangy too.

If you want it very tangy, let it culture overnight. That will make it lactose free

Oh good! I like the tang. I sweeten it with honey, and this batch tastes like milk and honey.

I might try an overnight culture sometime. I want to make ranch dressing (instead of buying it), and I bet the tang would be a nice addition.

 

[Sequel]

I had a scare yesterday. I took my starter PennyJo out of the fridge, discarded most of it, fed her then put her in the oven on PROOF. Or so I thought! I went to look at it and the jar was really hot! Not quite enough to burn my hand but definitely hot! Fortunately I had only hit the WARM.

I usually keep some starter in the fridge in case. I stopped because I have so many jars in there culturing this and that. I had started just leaving the scraped out jar like Blooie does, which works like a charm unless you kill it! Well I didn’t kill it so I’m going to dry some today.

 

[Aria]

So sorry about that....hey, it could have died. I just
fed my Genesis ...going to make Sourdough Honey oat tomorrow. I like to feed and leave overnight....sometimes and bake in the Morning. This is one of my favorites and it makes two large antique tin loaves. I will keep one out to eat and slice and freeze one. I do that Summers ...just in case it gets too hot to bake. I am a homemade sourdough bread eater and never want to be without bread on hand and in my freezer.

 

[Sequel]

So sorry about that....hey, it could have died. I just
fed my Genesis ...going to make Sourdough Honey oat tomorrow. I like to feed and leave overnight....sometimes and bake in the Morning. This is one of my favorites and it makes two large antique tin loaves. I will keep one out to eat and slice and freeze one. I do that Summers ...just in case it gets too hot to bake. I am a homemade sourdough bread eater and never want to be without bread on hand and in my freezer.

Yes it was scary to think of having to start over with sourdough! There is a local pizza place that uses sourdough that they claim is from the Klondike Gold rush days and they’ll sell you a blob for $20. Fortunately my PennyJo still lives! I have to admit that I’m curious about whether the heat affected any of the organisms. So far it appears to be behaving normally but this loaf I just can’t wait to taste!

 

[Aria]

Probably it will be fine. Sourdough likes HEAT. Keep
us posted.

 

[jnicholes]

You guys are not gonna believe what I just found on 8mm.

I found footage of the Pearl Harbor attack on Sunday, December 7, 1941.

I will post a video ONLY if you want me to, but be warned, it is very sad and very scary.

Anyway, back on the baking subject, I made fettuccine yesterday. It turned out pretty good.