Nifty's Guessing Game 🏆 Winner announced

[MarkJr]

I used to make it a lot, but I never heard of using citric acid. I am literally addicted to homemade bread, so I hardly ever make it & when I do, I send most of it home with guests. I love bread, but I love not being fat a whole lot more. I used to maintain a starter that was really vigorous, and the bread was amazing. Now if I want to make it I just add kefir & proof the bread at least overnight. I miss that strong umami flavor, but maintaining a starter just to use it a couple times a year is too much trouble.

You can air dry starter and reconstitute in about three days. Put it in a coffee grinder and add equal parts flour, then add water until it’s the consistency you like.

 

[MarkJr]

P'con

EXACTLY!!!!!

 

[Nifty-Chicken]

P'con

That's how we do.

 

[CindyinSD]

You can air dry starter and reconstitute in about three days. Put it in a coffee grinder and add equal parts flour, then add water until it’s the consistency you like.

I did not know that. How do you store it?

 

[MarkJr]

I did not know that. How do you store it?

Any air tight container. Doesn’t have to be under vacuum, just air tight so humidity doesn’t effect it. My backup/oops restart has been in a ziplock for ten years. It lives in my recipe box.

 

[CindyinSD]

How much citric acid would one add? Do you add it to the starter or to the bread dough?

 

[MarkJr]

I add a fat teaspoon to my recipe. I get 2 loaves from my recipe. So start with 1/2 teaspoon per loaf.
Add to dough when you add regular salt.

 

[Kiki]

I did?

 

[Nifty-Chicken]

Can't we all just get along?!?!

 

[Kiki]

Can't we all just get along?!?!

Ha. We are BFFs. All of us.