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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
--

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)

I bellied up to the sandbar, and he poured me the usual: Rusty Snail, hold the grunion, shaken, not stirred. With a peanut butter and jellyfish sandwich on the side - heavy on the mako.
31 ms