Sourdough you kind of need to always be making

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Post #443,170 by drook 7/13/23 9:15:30 AM 7/13/23 9:15:30 AM Reply	Sourdough you kind of need to always be making Keeping the mother dough going is a full-time job. -- Drew
Post #443,171 by scoenye 7/13/23 6:46:24 PM 7/13/23 6:46:24 PM Reply	It is quite resilient We keep ours in the fridge and split it the evening before baking. It survives the usual 4 week interval without problems. Every so often, I make a load of sourdough crumpets or pancakes in between. Overall, I find it much easier than yeast. Hydration can get interesting, but it is manageable if you're accurate when feeding the starter.
Post #443,172 by drook 7/13/23 10:12:57 PM 7/13/23 10:12:57 PM Reply	Years of experience probably masking how difficult that actually is -- Drew

finally learned to bake a loaf of bread that wasnt a brick without a breadmachine - (boxley) - (6) - July 9, 2023, 05:21:32 PM EDT

Baking is chemistry. - (Another Scott) - (1) - July 11, 2023, 10:41:17 AM EDT

And voodoo - (drook) - July 11, 2023, 12:16:13 PM EDT

Yeah, the Cuban bread is airy and low density. - (a6l6e6x) - (3) - July 12, 2023, 10:07:51 PM EDT

Sourdough you kind of need to always be making - (drook) - (2) - July 13, 2023, 09:15:30 AM EDT

It is quite resilient - (scoenye) - (1) - July 13, 2023, 06:46:24 PM EDT

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