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Tag: sourdough
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Amazake Sourdough
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Sourdough Tianmanjiang
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The Sourdough Conspiracy
Big Sourdough wants you to believe that it’s too hard to do yourself. And if you’re doing it anyways, you’ve probably been working harder than you need to, but it’s not your fault. Ok, so I don’t really think there is a Big Sourdough conspiracy, but I do blame the internet. The world’s most accessible font of human knowledge is prone to many errors, and…
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Death of a Starter Update: It’s Alive!
It’s been only two days since my starter caught an infection, and it looks better than ever! Fantastic 3x rise within 8 hours at a cool 68°F room temperature while I was at work. This doesn’t mean I’m done with my rehabilitation process, but I like to celebrate the little successes. I’ve been “feeding” at a 1:1:1 ratio (34g each, I keep about 100g starter)…
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Death of a Starter: Is This the End?
I haven’t baked with my sourdough for 2 weeks now, as I was working on a non-sourdough Hokkaido milk bread recipe. I did feed it a few times, but I didn’t realize there was a problem until today. You see, the photo above is of the starter after a full 24 hours. There are some tiny bubbles, however there are no telltale streaks on the…
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Sourdough Discard Tortillas
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Sourdough Discard Waffles
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Back to an All-Purpose Starter
I wrote back in May that I was transitioning my sourdough starter to whole wheat flour. Now I’m transitioning back to all-purpose! There’s nothing wrong with a whole wheat starter, and if you use one and like it, great! After a month of trying it, there are 4 observations I’ve made about the difference that have convinced me to reverse course. #1–Texture Whole wheat starter…
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