Sourdough starter

  • Thread starter Deleted member 5265
  • Start date
Status
Not open for further replies.


Flared Hicks said:
I’m away next week but might get one going when I get back. Is yours out in the kitchen or in the fridge?
Click to expand...
In the kitchen. TBH I've been a bit lax about the old feeding routine, but it doesn't seem to matter. It seems like it's quite robust stuff.
 
Lonz said:
Click to expand...
I do like the idea of the Pyrex dish as a cloche mind. Helps keep the shape as it rises and gives it a lovely golden and open crust.

janiep said:
In the kitchen. TBH I've been a bit lax about the old feeding routine, but it doesn't seem to matter. It seems like it's quite robust stuff.
Click to expand...
Aye that’s the impression I get. If you think about it our gannies would just get on with it hoying in a cup of flour here, a sprinkle there, they wouldn’t be doing it all precise to specific times or digital scale measures.

Not saying you’re an owld gannie like :)
 
Last edited:
Lewberry pie said:
Are you gonna keep some to use again for ya next batch.
Click to expand...
No, I've chucked it all in because I just had enough for 800g of flour and because it's so easy to make. TBH probably won't make it every week.

45 minutes into first rise - not sure if this comes across on the photos but it's definitely on its way

Logon or register to see this image
 
Last edited by a moderator:
janiep said:
No, I've chucked it all in because I just had enough for 800g of flour and because it's so easy to make. TBH probably won't make it every week.

45 minutes into first rise - not sure if this comes across on the photos but it's definitely on its way

Logon or register to see this image
Click to expand...
You reckoning on something like a 3-4 hour rise?

Looks a great effort that. Your starter about 12 days old?
 
Status
Not open for further replies.

Back
Top