How I take care of my sourdough starter while on vacation | In For The Food
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- Опубликовано: 12 сен 2024
- This is the easiest way to ensure that when you are back from your vacation you will still have a sourdough starter. I went in vacation for a month, and when I came back the dry starter could be easily revived. You can also try to just feed it with more flour before you leave, like a stiff dough, and leave it in the fridge while you are gone. You might be surprised on how long it survives.
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Omg I love your videos!! So neatly edited! I’m following this right now.
And you’ve been cooking since 8? Amazing!!!
Such a great idea! Thank you for this video
It really has been a while, so may you upload something if you're not busy? Thanks. Love your content!
Hi chef Ethan, I know, I should publish some new videos…Last year it was a busy one, apart from my demanding work, I was doing a demanding online course for 6 months. I was quite exhausted. I did film a few recipes, but I did not edit them. That is the part I don’t like so much. I’m in front of the laptop all day long at work, it is hard to get motivated to spend a few more hours editing. I do cook a lot though, and try to write some recipes when I think it might be worth sharing. I’m not good at writing down my recipes either 😂 I like to improvise. I drive my mother crazy with not being able to tell her a recipe for what I’ve made. Hopefully, now that the spring is on the way and the sun will be shining more, I will be more motivated to get something out. Thank you for your message, it is hard to know if people are really interested on the videos otherwise. Wish you all a bright and happy weekend! Andra.
@@InForTheFood No worries! I’m not pushing you. Take your time.
How long was your long vacation? Thank you
It was a month, but I tried to reactivate it after a few months too and it worked. I suppose it is important where you keep ir. I had it in a sealed jar in a dark and cool place.
Interesting video. Could I dry the yeast in the oven , low temp, to speed up the dehydration process?
Well, I just googled at what temperature does the yeast die, and it says 130F, 54 Celsius. So it depends on your oven if it can go lower than that. If not, maybe leaving the door a bit open… A dehydrator can also be an option, they usually go up to lower temps. Or leave it in a dry place and direct a ventilator towards the surface.
@@InForTheFood thank you 😊