Re: Sourdough bread
Posted: Tue Sep 12, 2023 4:37 pm
OK, sitrep on the sourdough starter.
Husband fed it yesterday, according to my instructions. I wasn't very well. It is showing a little activity, ie some bubbles on the surface and a nice tangy smell. Hmm, I still think it's too dry.
If I was a beginner who follows instructions to the letter I'd be very disapppointed but I just know this isn't right. Experience. (I hate instructions anyway - how does a packet of starter know how warm or humid or otherwise my house is?)
I gave it its third and final feed (before use) a few minutes ago and was still unhappy about how dry it is so I trusted my instincts and blatted a bit of filtered warm water into it.
It should be ready for use soon. Let's see. Anyway, you only have to use half the packet for your first attempt. This is crazy really because you can make perfectly good bread without this faff and hassle of sourdough. It's just one of these things that's a challenge and you feel like you achieved something if you can get it right. Cheffy nonsense, eh Geoff?
But without chefs who try to innovate we'd still be eating mince and tatties every day. (Or industrial chickens.)
Husband fed it yesterday, according to my instructions. I wasn't very well. It is showing a little activity, ie some bubbles on the surface and a nice tangy smell. Hmm, I still think it's too dry.
If I was a beginner who follows instructions to the letter I'd be very disapppointed but I just know this isn't right. Experience. (I hate instructions anyway - how does a packet of starter know how warm or humid or otherwise my house is?)
I gave it its third and final feed (before use) a few minutes ago and was still unhappy about how dry it is so I trusted my instincts and blatted a bit of filtered warm water into it.
It should be ready for use soon. Let's see. Anyway, you only have to use half the packet for your first attempt. This is crazy really because you can make perfectly good bread without this faff and hassle of sourdough. It's just one of these things that's a challenge and you feel like you achieved something if you can get it right. Cheffy nonsense, eh Geoff?
But without chefs who try to innovate we'd still be eating mince and tatties every day. (Or industrial chickens.)