Feeding my starters.
Uncategorized
10
Posts
4
Posters
0
Views
-
Feeding my starters. Giving them each their favourite meals.
I should 'archive' a couple I suppose, and make my life a bit less complicated. Yet I also feel like making a few new ones.
-
Feeding my starters. Giving them each their favourite meals.
I should 'archive' a couple I suppose, and make my life a bit less complicated. Yet I also feel like making a few new ones.
Wow. That's a lot of starters!
I finally had success making a starter (had given up for a while) and am making a loaf. It is doing the bulk rise. First one! We'll see how it turns out. If icky or not successful, can chuck this one and try again.
-
Feeding my starters. Giving them each their favourite meals.
I should 'archive' a couple I suppose, and make my life a bit less complicated. Yet I also feel like making a few new ones.
@ottaross 1847? You inherit that from your family?
-
@ottaross 1847? You inherit that from your family?
@colinburgess I wish. :) 😁
No, I got it about a decade ago from the "Friends of Carl" who maintain and share the ancient starter around for the cost of postage.
A great project. Check them out at
-
Wow. That's a lot of starters!
I finally had success making a starter (had given up for a while) and am making a loaf. It is doing the bulk rise. First one! We'll see how it turns out. If icky or not successful, can chuck this one and try again.
I had a taste.
The recipe said the internal temperature of the loaf should reach 205-208°F and it got to about 200°F after about 15 extra minutes in the oven.
The recipe also said to let it cool for an hour before cutting, otherwise it would be gummy inside.
It seems baked properly on the inside but I only cut the narrow end so we'll see how the wider part is when I get to it. The outside is a good colour. It's extra crusty, next time I make this I will take it out in time.
1/2
-
I had a taste.
The recipe said the internal temperature of the loaf should reach 205-208°F and it got to about 200°F after about 15 extra minutes in the oven.
The recipe also said to let it cool for an hour before cutting, otherwise it would be gummy inside.
It seems baked properly on the inside but I only cut the narrow end so we'll see how the wider part is when I get to it. The outside is a good colour. It's extra crusty, next time I make this I will take it out in time.
1/2
The taste is a bit bland. I did not forget to add salt, not sure why so bland. But texture (so far) is right.
I put the starter in the fridge. Will name it with full eclipse-moon themed name. Or maybe Seymour because you have to keep feeding the starter. I will sleep on it.
-
The taste is a bit bland. I did not forget to add salt, not sure why so bland. But texture (so far) is right.
I put the starter in the fridge. Will name it with full eclipse-moon themed name. Or maybe Seymour because you have to keep feeding the starter. I will sleep on it.
@bjb the flavour is usually best the next day, though it is nice having a crusty, fresh and slightly warm slice sometimes after it has cooled for just an hour or two.
The complexity of the flavour also develops more with longer starter development and with longer proofing of the dough. The sour notes develop more on countertop, but other flavours benefit from a slow dough proofing in the fridge (if you're not in a hurry).
Congrats on creating Seymour! Enjoy the experimenting.
-
Feeding my starters. Giving them each their favourite meals.
I should 'archive' a couple I suppose, and make my life a bit less complicated. Yet I also feel like making a few new ones.
With the starters fed on the weekend, I got some sourdough assembled early this afternoon.
It's a Frankenstein batch, with a bit of all five of my starters combined. The bugs are hungry and they'll eat anything - they may have absorbed the toaster and a few pieces of cutlery already.
It seems very happy anyway, and ready for loaf forming. Guess I'll get a few loaves baked up before bedtime.
-
With the starters fed on the weekend, I got some sourdough assembled early this afternoon.
It's a Frankenstein batch, with a bit of all five of my starters combined. The bugs are hungry and they'll eat anything - they may have absorbed the toaster and a few pieces of cutlery already.
It seems very happy anyway, and ready for loaf forming. Guess I'll get a few loaves baked up before bedtime.
Bread fresh out of the oven. An energetic batch that came together quickly and I managed to get it to completion before bedtime.
-
Bread fresh out of the oven. An energetic batch that came together quickly and I managed to get it to completion before bedtime.
@ottaross wow! Look delicious!!
-
undefined oblomov@sociale.network shared this topic
Feed RSS
Gli ultimi otto messaggi ricevuti dalla Federazione
-
Qui invece l'evento di sabato in Cascina Torchiera, sull'istanza Gancio di Milano.
-
Hey @liaizon remind me where the source for Fedi Iconography is? Looking to add some logos (stegodon, ties, activitypub, fedi logos themselves).
-
Questo venerdì sarò a Napoli, allo Zero81, per presentazione, mutuo aiuto digitale e concerto. Qui le info sull'istanza Gancio di Napoli.
https://jamme.la/event/assalto-alle-piattaforme-or-riprendiamoci-internet
-
Virkkunen (Commissione Ue): “La minaccia ad uno Stato membro è una minaccia per tutti”
@informatica
Minaccia ibrida costante nella Ue “Oggi in Europa siamo tutti sottoposti a continue campagne ibride. Tutti i giorni ci sono cyberattacchi alle nostre infrastrutture critiche. Nel mirino ci sono reti elettriche, energetiche, reti idriche e
-
@_elena if it's not true now, it will be soon...
-
@_elena If you're in a place with temperatures consistently positive, it probably just woke up from winter dormancy. It was maybe in some wall corner inside or around the window and entered the house. I guess if the house is not super sealed, it might go outside whenever it gets the opportunity to look for insects or eggs in the vegetation, or even find something inside the house...
-
@_elena It’s probably been wintering in a crack around a window frame or similar. If your room wasn’t heated before and now it is because you’re staying there, it’ll have woken up from its hibernation due to the sudden rise in temperature. Probably best to transfer it somewhere it can find a resting spot where it’s neither unnaturally warm nor too cold until other insects (food) come out in the Spring. Somewhere like a garden shed.
-
mah le coccinelle in mancanza di parassiti delle piante mangiano acari e uova di insetti, per cui credo non abbia problemi a sopravvivere in una casa normale. Basta un tappeto su cui abbia dormito un gatto.
