Like your attitude toward the practice, your honesty of the process, and your relaxed instruction. Purely professional toward the total experience of making of sourdough bread. 🤓🙏🏼❤
2 years ago, I had starter in our 2nd little refrigerator in the garage. I had ladder accident and after surgeries, and P.T. I could not get to that starter for over 4 months. With a similar process you yours, it was resurrected, and is as good and strong as ever.
I totally abuse my starter, letting it sit in the fridge for days and days at a time, sometimes more than two weeks then as an after thought, I feed it. You're explanation is the best I've seen/heard. Gonna give it a try. Even as badly as I neglect my starter, it still gives me some great loaves...bless it's forgiving little heart!
I learned a lot. Thank You! This is off topic a bit. I see you used parchment under the bread. Somewhere along the line I heard a tip about squirting some water Under the parchment to create more steam inside the Dutch oven. I keep some spring water in a squirt bottle that has a super fine tip. So I can squirt exactly where I want. Ever try that? If ya have you know how fast the water evaporates so ya have to be quick about getting the lid back on. The parchment keeps the water from coming in contact with the bread. It does create more blisters. Thanks again 🤙🤙
Occasionally, I will squirt the surface of the dough before covering, and it does result in a shinier crust. I haven’t tried putting water under the paper, but I’ll give it a try. Thanks.
It depends on how long it’s been neglected. If it’s just a little bit of light grey liquid and it’s only been a couple of weeks in the fridge; in this case I wouldn’t pour it off. If it’s been a couple months and it’s real dark then yes pour it off. I have one in the fridge right now that’s been neglected for 1 whole year. You can see it in this video ruclips.net/video/xRb41x6dUbM/видео.htmlsi=U33uYTP-iYAxNv9I. It’s for a video another video. When I bring that one back to life I will definitely pour off the hooch. Experiment and see what works best. Obviously the goal is to not neglect it, but if it happens it can be saved. Thanks for the comment.
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Like your attitude toward the practice, your honesty of the process, and your relaxed instruction. Purely professional toward the total experience of making of sourdough bread. 🤓🙏🏼❤
2 years ago, I had starter in our 2nd little refrigerator in the garage. I had ladder accident and after surgeries, and P.T. I could not get to that starter for over 4 months. With a similar process you yours, it was resurrected, and is as good and strong as ever.
"nope, it's awesome" lol loved that part
I totally abuse my starter, letting it sit in the fridge for days and days at a time, sometimes more than two weeks then as an after thought, I feed it. You're explanation is the best I've seen/heard. Gonna give it a try. Even as badly as I neglect my starter, it still gives me some great loaves...bless it's forgiving little heart!
Starter is more resilient than most people think. It can take some abuse. There’s a reason humans have been making bread for thousands of years.
I learned a lot. Thank You! This is off topic a bit. I see you used parchment under the bread. Somewhere along the line I heard a tip about squirting some water Under the parchment to create more steam inside the Dutch oven. I keep some spring water in a squirt bottle that has a super fine tip. So I can squirt exactly where I want. Ever try that? If ya have you know how fast the water evaporates so ya have to be quick about getting the lid back on. The parchment keeps the water from coming in contact with the bread. It does create more blisters. Thanks again 🤙🤙
Occasionally, I will squirt the surface of the dough before covering, and it does result in a shinier crust. I haven’t tried putting water under the paper, but I’ll give it a try. Thanks.
Thank you!
I wonder if it would be best to pour off the hooch? I have heard of others doing this.
It depends on how long it’s been neglected. If it’s just a little bit of light grey liquid and it’s only been a couple of weeks in the fridge; in this case I wouldn’t pour it off. If it’s been a couple months and it’s real dark then yes pour it off. I have one in the fridge right now that’s been neglected for 1 whole year. You can see it in this video ruclips.net/video/xRb41x6dUbM/видео.htmlsi=U33uYTP-iYAxNv9I. It’s for a video another video. When I bring that one back to life I will definitely pour off the hooch. Experiment and see what works best. Obviously the goal is to not neglect it, but if it happens it can be saved.
Thanks for the comment.