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GABRIELLE60's avatar

Hi Loafers, so fun to have a Nick name. My Mother starter came by way of a friend of a friend I think it’s about 30-35 years old. I keep it in the fridge and know that it takes 2-3 days to get back in baking shape I just have to be patient. I also started a starter in the quarinytiny time too named her Sourpuss, she also lives in the fridge but doesn’t take as long to get reved up. I made a cheesy bagel everything sourdough boule yesterday. I made a poolish with the starter proofed in the fridge for 24 hours, added sharp cheddar and everything else. Proofed again for about an hour the shaped and rested for 30 popped into my dutch over heated in a 500 degree over for 20 minutes with the lid on the reduced oven temp to 425 and went 15 minutes more with lid off. Yum!

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Christine's avatar

It all "started" in April of 2020, after many, many attempts. I feed the starter once a week, and feed a small portion of that a second time before baking. Equal weights of 130 gm each AP unbleached flour/water/levain.

I gave two people a bit of my starter, and now they are married after consulting one another for baking help. I tried to inspire others to bake, giving them starter as well, but most of them have killed their starters, and did not ask for more. Bread baking takes time, patience and practice and a deep interest. Not everybody is dedicated to such a project.

Enhancing my baking skills has been my pandemic project. I only go to work and essential other places. No traveling or socializing, so baking has become a best friend to keep me occupied. There is too much at stake if I transmit infection to people I take of.

Would love to see more discard recipes, as I try not to waste product. One tried and true recipe I use is for buttermilk biscuits by Sarah Owen. I have picky eaters at home, but they love the biscuits. I have baked loaves for a few friends with great appreciation.

I don't think my starter is too acidic as the flavor is quite mild, especially with shorter final fermentation times. I do smell a hint of acetone, but this aroma dissipates completely when incorporated into a dough. Reaches it's peak after feeding at about 8-10 hours, depending on how warm the room is.

Enjoy everybody's posts. Keep baking and sharing your experiences fellow Loafers! Thank you Andrew for being our Loaf Leader.

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