Any Home Bakers Here?

[Ladies-Eight]

Bakers good morning one and all!

77 mostly cloudy 93% humidity feels like 77 rain 24%.

Have a great day!

 

[ronott1]

Yeah this starter gets "fed" sugar and potato flakes which makes it sweet without making it sweet when you make the bread.

The starter does not need potato flakes or sugar.

My rule of thumb is 1 tsp of salt per cup of liquid, so your recipe would do well with a teaspoon and a half of salt.

removing the sugar and cutting the salt will help the dough to rise better and it will likely take less time between rises.

 

[Gammas Bearded Babies]

The starter does not need potato flakes or sugar.

My rule of thumb is 1 tsp of salt per cup of liquid, so your recipe would do well with a teaspoon and a half of salt.

removing the sugar and cutting the salt will help the dough to rise better and it will likely take less time between rises.

Great! Thank u!!!
Will the starter adjust if I cut out the sugar completely when feeding it? I wasn't sure if it would cause shock or anything?

 

[ronott1]

Great! Thank u!!!
Will the starter adjust if I cut out the sugar completely when feeding it? I wasn't sure if it would cause shock or anything?

The Sugar is not necessary at all. The wild yeast gets sugar from the flour. It helps make the flavor more complex.

You will love it! The potato flakes can still be added but you will not need to use it much. If the starter starts losing punch, which is not likely with one as mature as yours, then you can add a teaspoon of apple cider vinegar to it.

Have fun! In the index I have a recipe for a sourdough cake that is very tasty. The index is a google sheet and the link is in the first post of this thread.

 

[bruceha2000]

Wow, there are so many great recipes on here!

Did you find the tabs on the bottom? I didn't for the longest time, I'm use to spreadsheets having tabs on top.

I would love it at 26.

Then you better move north because I think 26°F would be as rare as hen's teeth where you live.

Make oatmeal raisin cookies and call them "Eye of Newt" cookies.

DD2 is making some today, Shall I suggest she give them that description?

 

[Sally PB]

DD2 is making some today, Shall I suggest she give them that description?

Sure! Ask if she knows where the phrase came from. Literature lesson!

“Fillet of a fenny snake, In the cauldron boil and bake; Eye of newt and toe of frog, Wool of bat and tongue of dog, Adder’s fork and blind-worm’s sting, Lizard’s leg and owlet’s wing, For a charm of powerful trouble, Like a hell-broth boil and bubble.”

"While gathering ingredients to fill our cauldron, we quickly found that the eye of newt was not to be taken literally but in fact a common name for mustard seed. This was true for some of the other ingredients as well:

• Toe of frog = Buttercup (Ranunculus acris L.)
• Wool of bat = Holly Leaves (Ilex aquifolium)
• Tongue of dog = Gypsyflower from the Genus Hound’s Tounge (Cynoglossum officinale L.)
• Adders fork = Least Adder’s-tongue (Ophioglossum lusitanicum L.)
• Blind-worm = Slowworm (Anguis fragilis)"

 

[GardenBlooms22]

Did you find the tabs on the bottom? I didn't for the longest time, I'm use to spreadsheets having tabs on top.

No, I didn't notice them before. Thank you for the tip!

 

[BullChick]

I keep forgetting to take pictures of my bread before giving the best one away, and cutting the other one. I’m happy with how high my loaves got, and the one I tried is properly chewy. I just didn’t give the starter time to get the sour taste I wanted this time. Oh well.
No milk, added a teaspoon of citric acid, and put a pan of water in the oven.

 

[Gammas Bearded Babies]

The Sugar is not necessary at all. The wild yeast gets sugar from the flour. It helps make the flavor more complex.

You will love it! The potato flakes can still be added but you will not need to use it much. If the starter starts losing punch, which is not likely with one as mature as yours, then you can add a teaspoon of apple cider vinegar to it.

Have fun! In the index I have a recipe for a sourdough cake that is very tasty. The index is a google sheet and the link is in the first post of this thread.

Saweet! Literally lol!
One more question...
I fed it then let it sit out on counter overnight then used all but a cup of starter.
Was i correct in just placing the remaining in the refrigerator or should I have fed it again?
I can't ask mom cuz she's gonna pitch a fit when I tell her I adjusted the recipe lol. She thinks everything has to be done one way.

 

[ronott1]

Saweet! Literally lol!
One more question...
I fed it then let it sit out on counter overnight then used all but a cup of starter.
Was i correct in just placing the remaining in the refrigerator or should I have fed it again?
I can't ask mom cuz she's gonna pitch a fit when I tell her I adjusted the recipe lol. She thinks everything has to be done one way.

The way you are keeping it is perfect!

When I first started with sourdough, I used milk instead of water. I got that method from a book from way back then(1984). The method I am using now is much better.