Cheers on the reboot and to working for yourself! That's a big move. And I totally feel the to-do list pileup. Looking forward to getting to know you in this space and learning more about baking good bread at home. I'm testing recipes for a friend's bread cookbook and have been baking a ton, but am still very much a bread beginner.
Thank you, Keia! So glad to have you here, hope you find it useful. (Would love to know more about the book you are testing, if you can share in private.)
I’m ready to start from scratch again. I had a starter that was about ready to bake with but life got in the way, and the starter feeding/maintenance went by the wayside. I can’t wait to delve into bread science again!
I'm so happy to see you back at it again! My starter came to life once I started using Rye, so you get all the credit for a healthy Mr. Bubbles (my kid's named the starter). I'm struggling to find a good sourdough recipe, yours from the quarantin-y days meshed really well with my starter. If anyone happened to still have the OG recipe, send it my way! (wonderfullymade919@gmail.com)
Hi Andrew, I love that you rebooted the newsletter, thank you! I started following you with the quarantiny starter back in April and had succeeded in have a lovely mature starter that produced lovely loaves. For the past month, my starter is not raising my dough. I’m not sure how to save it. Before I’m ordering your dried starter, I wanted to know if anything can be done to save it 🤞🏼
It does double within 8 hours, but then when I mix with flour and water, I don’t see hardly any activity even after 16 hours of rest. The loaf comes out dense in the center.
Not sure what to tell you. The mystery of why some starters go south is something I haven't been able to solve. If you really want to try to save it, I'd suggest feeding it twice daily with 50/50 rye/bread flour for awhile.
Cheers on the reboot and to working for yourself! That's a big move. And I totally feel the to-do list pileup. Looking forward to getting to know you in this space and learning more about baking good bread at home. I'm testing recipes for a friend's bread cookbook and have been baking a ton, but am still very much a bread beginner.
Thank you, Keia! So glad to have you here, hope you find it useful. (Would love to know more about the book you are testing, if you can share in private.)
looking forward to learning from you AJ. Welcome back.
I’m ready to start from scratch again. I had a starter that was about ready to bake with but life got in the way, and the starter feeding/maintenance went by the wayside. I can’t wait to delve into bread science again!
Today, I woke up to a beauty of a starter that began with quarantinystarter & found your newsletter this morning. It’s going to be a great day!
Welcome back, Andrew! Good to see you back. looking forward to some fantastic tips and recipes...
I'm so happy to see you back at it again! My starter came to life once I started using Rye, so you get all the credit for a healthy Mr. Bubbles (my kid's named the starter). I'm struggling to find a good sourdough recipe, yours from the quarantin-y days meshed really well with my starter. If anyone happened to still have the OG recipe, send it my way! (wonderfullymade919@gmail.com)
Hang tight, a revamped version is coming next week! And thanks, it's good to be back!
Hi Andrew, I love that you rebooted the newsletter, thank you! I started following you with the quarantiny starter back in April and had succeeded in have a lovely mature starter that produced lovely loaves. For the past month, my starter is not raising my dough. I’m not sure how to save it. Before I’m ordering your dried starter, I wanted to know if anything can be done to save it 🤞🏼
Liron - Not sure what to suggest! Does it do anything when you feed it?
It does double within 8 hours, but then when I mix with flour and water, I don’t see hardly any activity even after 16 hours of rest. The loaf comes out dense in the center.
Not sure what to tell you. The mystery of why some starters go south is something I haven't been able to solve. If you really want to try to save it, I'd suggest feeding it twice daily with 50/50 rye/bread flour for awhile.
I didn’t realize it was a thing :(
I’ll try that and if it fails, start again. Thank you!