|
|
|
|
|
Forum
-> Interesting Discussions
mammala120
|
Wed, Mar 16 2022, 8:31 pm
Please. I tried to follow online but they all seem so complicated. Please teach me how you do it. I need to get a scale. Please tell me which one. Digital or some other. I want a simple step by step instructions please.
Thankyou.
| |
|
Back to top |
0
|
#BestBubby
|
Wed, Mar 16 2022, 8:38 pm
Check out YouTube. Plenty of Sour Dough instructions - some have easy methods.
| |
|
Back to top |
0
|
torquoise
|
Wed, Mar 16 2022, 8:43 pm
I followed a tutorial by Joshua Weissman, which you will need rye flour for. It makes a strong, hearty sourdough starter.
But I highly recommend Emilie Raffa's book "Artisan Sourdough Made Simple" Her starter requires only all-purpose flour, and all the recipes in the book are simplified so you don't have to be busy for 2 days straight making a load of bread. She splits up the work into realistic time frames so that you can have a life (full time working moms included) and still make sourdough bread.
https://smile.amazon.com/dp/16.....CPK3Z
| |
|
Back to top |
3
|
Oif.Simchas.
|
Wed, Mar 16 2022, 10:49 pm
Best thing I ever did was get a piece from a friends starter..she got hers from someone else as well. A good starter is what makes the bread. Been baking for years since then and selling to cleaning lady in a triple locked container for Pesach . I buy it back from her and she brings it back when we’re done cleaning away
| |
|
Back to top |
2
|
sky
|
Wed, Mar 16 2022, 10:57 pm
I used reg flour and a cheap digital scale.
Mix equal parts flour and water. Let’s say 2 oz. each.
every day throw away starter - leave 2 oz behind. Add equal flour and water. So 2 oz water and 2 oz flour.
Every day 2 oz starter. 2 oz water. 2 oz flour.
Zero out the scale before adding next ingredient so it’s easy to calculate.
I use a deli container. Cover lightly.
You should see changes quickly but depends on weather.
(Ppl say to feed every 12 hrs but feed once once a day worked for my starter)
| |
|
Back to top |
2
|
#BestBubby
|
Sun, Mar 20 2022, 12:27 pm
sky wrote: | I used reg flour and a cheap digital scale.
Mix equal parts flour and water. Let’s say 2 oz. each.
every day throw away starter - leave 2 oz behind. Add equal flour and water. So 2 oz water and 2 oz flour.
Every day 2 oz starter. 2 oz water. 2 oz flour.
Zero out the scale before adding next ingredient so it’s easy to calculate.
I use a deli container. Cover lightly.
You should see changes quickly but depends on weather.
(Ppl say to feed every 12 hrs but feed once once a day worked for my starter) |
I read that instead of throwing away the excess starter to save it and use it in baking pancakes or other baked goods, as it is full of healthy pro-biotics.
| |
|
Back to top |
0
|
chocolate moose
|
Sun, Mar 20 2022, 2:22 pm
I'd be happy to send you some
| |
|
Back to top |
0
|
Pandabeer
|
Sun, Mar 20 2022, 3:36 pm
Good tip I got- leave you starter behind the run and cover with towel or pan for some warmth
It's really easy to make - just needs attention
| |
|
Back to top |
0
|
mommy#1
|
Sun, Mar 20 2022, 4:17 pm
I have starter now, got from someone, but I don't sell real chometz on pesach so I'm thinking that I'll make my own after pesach.
My question is, every day I leave it out and add flour and water, right? Never goes in fridge. But at what point do I put it in fridge and only feed it once a week? Like mine now is in fridge and I don't feed it daily
| |
|
Back to top |
0
|
sky
|
Sun, Mar 20 2022, 4:20 pm
mommy#1 wrote: | I have starter now, got from someone, but I don't sell real chometz on pesach so I'm thinking that I'll make my own after pesach.
My question is, every day I leave it out and add flour and water, right? Never goes in fridge. But at what point do I put it in fridge and only feed it once a week? Like mine now is in fridge and I don't feed it daily |
Mine took 3 weeks to really be strong but I think it was bec it was the winter and cold. In the summer it might be 2 weeks.
I think you judge by how it is doing-how healthy it looks.
| |
|
Back to top |
0
|
mommy#1
|
Sun, Mar 20 2022, 5:09 pm
sky wrote: | Mine took 3 weeks to really be strong but I think it was bec it was the winter and cold. In the summer it might be 2 weeks.
I think you judge by how it is doing-how healthy it looks. |
Ok tysm!
| |
|
Back to top |
0
|
out-of-towner
|
Sun, Mar 20 2022, 5:19 pm
I saw an ad in one of the Frum magazines a month or so ago for someone who sells dried Sourdough starter. I saw the ad it on Shabbos and haven't come across it since. Anyone know what I'm talking about?
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|