Do you have a resource on evaluating how robust or vigorous your starter is? the Sourdough Home seems ideal to optimize your starter through exact temperature control, but knowing how to "read" your starter seems equally important.
Yes, you are correct that being able to read" your starter is very important. We have numerous article and FAQs on our website that you may find helpful: brodandtaylor.com/pages/how-tos
We can ship the Sahara Dehydrator to Australia! Here is a link if you would like to look into it: brodandtaylor.com.au/collections/dehydrating/products/sahara-folding-dehydrator
Hi Doug! We recommend a 1:4:4 seed ratio for feeding your starter. The feeding frequency will depend on your schedule and the Sourdough Home's temperature. We have several articles with tips on getting the most out of your starter and Sourdough Home, which can all be found here: brodandtaylor.com/pages/how-tos#baking
Thank you! We used our cinnamon bun recipe, but filled it with a homemade blueberry jam instead. Would have a recipe for the blueberry filled, but you can use our cinnamon roll recipe and just swap the filling like we did. brodandtaylor.com/blogs/recipes/homemade-cinnamon-rolls-recipe
I don't usually comment, but I bought one of these a couple of years ago, use it regularly, and it keeps my knives sharp as razors. Customer service is excellent as well.
A case for just the shelves comes with the dehydrator. We also sell a carrying case that fits both the folded dehydrator and shelves: brodandtaylor.com/products/carrying-case-for-sahara-dehydrator
I just got mine the other day. I wonder what are good temperatures to keep the starter at? I will make bread maybe once a week. If I want to warm up the sourdough, what is a good temperature?
To feed your bake with your starter every 5 days, we recommend a 1:4:4 seed ratio and to set the Sourdough Home to 45°F. We have more tips and tricks on getting the best use of our your Sourdough Home here: brodandtaylor.com/blogs/recipes/sourdough-home-faq
