Thanks! So glad to hear! Yes, definitely great practice! And we never seem to finish the entire loaf anyways so I feel like they're a perfect size. Plus you can make one regular and another jalepeno chedder etc. Enjoy!
I'm so glad to hear!! Thank you for your comment ❤️You definitely need to just go for it! If you mess up you can turn the bread into bread crumbs or croutons still. The biggest hurdle for me was just getting my starter to rise. Once you get that down just go for it. And if you don’t have that down yet just make discard recipes while you’re getting the hang of it. 💕
@MyLittleBeachstead I'm so confused because my plain ol bleached ap flour rose to double after TWO days?? Now what? Keep feeding her?? She literally floated after two days??? Lots of perfect bubbles and she smells... Definitely sour lol
@YOUAreTheSecretToLife are you referring to feeding your starter or you are making dough? Once your starter is fed and has just about doubled in size (I’ve used mine when it’s almost doubled and when it’s tripled) - then it’s ready to use in sourdough recipes that call for active starter such as artisan loafs etc. but if you fed it and you aren’t ready to bake with it (or once you use some in a recipe and you want to know what to do with the rest) all you do is stick it in the fridge. Feed it about once a week ideally. I will typically just feed mine when I’m ready to bake with it. But if it’s about a week and I’m not planning on baking something then I’ll just feed it - let it rise - then stick it back in the fridge. Hope that helps!
Loved this video! I will be trying some mini ones now! They would go great with my little jars of jams and jellies.
Also! This will be great for shaping practice!
Thanks! So glad to hear! Yes, definitely great practice! And we never seem to finish the entire loaf anyways so I feel like they're a perfect size. Plus you can make one regular and another jalepeno chedder etc. Enjoy!
Thank You for this video!!!! It helped a lot with my binging videos to pump myself up to make my 1st loaf ever! 🩷🩷🩷 Wanted to comment for engagement ❤
I'm so glad to hear!! Thank you for your comment ❤️You definitely need to just go for it! If you mess up you can turn the bread into bread crumbs or croutons still. The biggest hurdle for me was just getting my starter to rise. Once you get that down just go for it. And if you don’t have that down yet just make discard recipes while you’re getting the hang of it. 💕
@MyLittleBeachstead I'm so confused because my plain ol bleached ap flour rose to double after TWO days?? Now what? Keep feeding her?? She literally floated after two days??? Lots of perfect bubbles and she smells... Definitely sour lol
@YOUAreTheSecretToLife
are you referring to feeding your starter or you are making dough? Once your starter is fed and has just about doubled in size (I’ve used mine when it’s almost doubled and when it’s tripled) - then it’s ready to use in sourdough recipes that call for active starter such as artisan loafs etc. but if you fed it and you aren’t ready to bake with it (or once you use some in a recipe and you want to know what to do with the rest) all you do is stick it in the fridge. Feed it about once a week ideally. I will typically just feed mine when I’m ready to bake with it. But if it’s about a week and I’m not planning on baking something then I’ll just feed it - let it rise - then stick it back in the fridge. Hope that helps!