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New Sourdough you kind of need to always be making
Keeping the mother dough going is a full-time job.
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Drew
New 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.
New Years of experience probably masking how difficult that actually is
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Drew
     finally learned to bake a loaf of bread that wasnt a brick without a breadmachine - (boxley) - (6)
         Baking is chemistry. - (Another Scott) - (1)
             And voodoo - (drook)
         Yeah, the Cuban bread is airy and low density. - (a6l6e6x) - (3)
             Sourdough you kind of need to always be making - (drook) - (2)
                 It is quite resilient - (scoenye) - (1)
                     Years of experience probably masking how difficult that actually is -NT - (drook)

Note for the linguistically-impaired: That was a rhetorical question. (Second note, for the vocabulary-challenged: That means you're not supposed to answer it.)
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