yeah sadly enough we do but you can make pancakes or other thing from your sour dough discards ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zlOIV4Ju6FU.html
This is so complicated. I made my starter with just all purpose flour and filtered water. I never measured anything. I got an active starter in 5 days. I keep it in the fridge for up to 3 weeks without feeding it. I just feed it once one day before baking.
Exactly why I usually keep small quantities of starter and use a levain to bake. I keep 60g of starter, when I feed for maintenance I use 1:30:30. Edit: I switched back to 1:1:1 and keeping in the fridge,
On day 3, my starter started smelling like cheese. Day 4 it got worse, day 5 it got even worse. Now I’m looking to restart. Is this smell normal, and if not how do i fix it? I’ve seen people online say it should have a smell, but cheese is never a good one.
Heat up a pan with oil and pour the discard right in! Top with zatar, garlic, powdered sugar or whatever you want! Flip and eat. I do zatar and garlic and dip in Balsamic
Hi , after you have conquer the challenge and made your sourdough starter , then to user it on your day to day pizza dough making is there a percentage to use of how much of the starter to put it in? So basically how to calculate how much starter to be used ? For a 1000k of flour let’s say, or a formula to be used ? Thanks
I found an excellent pizza dough at a bakery, and I'd like to use that dough to begin a starter so I won't need to drive the 20 miles weekly to buy theirs. Could I just use 100g of that dough in place of the rye flour and carry on, knowing there's extra water in that dough? thanks
Nicely done, I am going to try it asap. One question... if you choose to bulk ferment in one stage, without dividing the balls to rebulk for the additional 4-6 hours os there any difference in the total hours before ct 12-24h?
Is this consistent 225g-ish sourdough starter volume typical, or do people often add more flour and water? For example, would someone want to add 200g water and flour to 50g starter once it’s ready to go? Some recipes call for 200g of starter for bread mixes so you’d be scraping the bottom of the starter barrel with these typical volumes!
My starter was very robust on day 4, climbed out of the bottle as well. But on day 5 morning it looks dead, with no bubbles. Should I discard or continuing?
Sure! However, in the early days of making a starter it's best to use Rye flour as it has lot's of nutrients that the yeast love to feed on! Thanks, The Gozney Team.
Skip the juice - it's an old wives tale and will do nothing to help your starter. The yeast and bacteria you need are already present in the flour and in the air around you.
Apologies for the slightly off-topic comment, if I use dried yeast instead of fresh yeast for the dough recipe will this make any difference to the quality of the dough? It's very difficult to find fresh standard yeast at the minute.
wouldn't worry, plenty use instant... do a slower prove, 3 days, i make up the dough stick in fridge for 3 days, bring out leave, then divide/ball up a few hours before use.
Hey, i started to do the sourdoug two days ago, in the first day it doubled the size, and after the first feed the starter raised the size of the jar, and touched the lid( I use the same jar like in the video), i respected all the quantites, and the temperature for the watter. The problem is that my sourdough decresed his volume, it is almost 1-2 cm over the elastic band. In 7 hours i have to feed it for the second time( day 3). Did I do something wrong? Should i do something else?
What I might be missing here... you are building that started from the original starter... how are you tending to that initial one and how is it being stored... also is the wholemeal rye flour? How many glass containers are you using for this process are you going between 3 containers or more?
Just use 5cm of cheap electric tape with 1cm folded over. It will stick and re-stick basically forever and doesn't leave glue on the glass. A lot less hassle than those bands.
