Post 9vErYa2RwIMvHMgoGe by le_ArthurDent@mastodon.social
(DIR) More posts by le_ArthurDent@mastodon.social
(DIR) Post #9vEp6LtajFO9OnxT8a by Gina@fosstodon.org
2020-05-20T12:40:38Z
2 likes, 2 repeats
#Breadmaking gods of #Mastodon, I need your help! How do you know if your starter is ready to use?? It devours about 100gr of flour and 100ml of water a day.I followed instructions from the Volkskrant, so my starter now reads Hegel and wants to study anthropology. Can it be used for #bread? And if so, does anyone have a good #sourdough recipe?
(DIR) Post #9vEpLNewSBRrDGGvhI by Gina@fosstodon.org
2020-05-20T12:43:26Z
0 likes, 0 repeats
Found this, hope it's correct: https://virtuousbread.com/bread-baking-tips-and-techniques/how-do-i-know-when-my-sourdough-is-ready-for-baking/
(DIR) Post #9vEpWOeX6HwpTmKkNs by lx242@ruhr.social
2020-05-20T12:45:20Z
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@Gina Why would you eat someone who reads Hegel and studies? Better eat someone dumb ;) Or rich. Or both.
(DIR) Post #9vEpe8vpR0zT2Q7Kz2 by kensanata@octodon.social
2020-05-20T12:46:48Z
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@Gina I use 400g flour, 160–200g starter, 200–230ml of water, and a big spoon full of salt. That has been working quite well for me.If the starter is not ready, the bread will not rise as much, and so you get very dense bread. It's still edible, so just try again tomorrow. There's no risk.
(DIR) Post #9vEqgBe4PtHfzHLj7I by ndegruchy@fosstodon.org
2020-05-20T12:58:19Z
0 likes, 0 repeats
@Gina That thumbnail for the page has got me some kinda way...Kind of looks like the scene in National Lampoon's Christmas Vacation.
(DIR) Post #9vEqzDn4fHcc8udZya by ndegruchy@fosstodon.org
2020-05-20T13:01:50Z
0 likes, 0 repeats
:oof: Insensitive and sexist. I'm going to stop posting for a bit.
(DIR) Post #9vErYa2RwIMvHMgoGe by le_ArthurDent@mastodon.social
2020-05-20T13:08:13Z
0 likes, 0 repeats
@Gina how much flour did you add so far? Which flour did you use? Does it produce bubbles?
(DIR) Post #9vErl3kpHaAWuqOfFw by Gina@fosstodon.org
2020-05-20T13:10:26Z
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@le_ArthurDent for the first 5 days I used 100gr of wheat flour and 100ml of water. Just stirred daily. Day 6 until 8 I threw out half the mixture and added in fresh flour and water every day. At the end of the day I see bubbles.
(DIR) Post #9vEt5DRp3HjWj2gPrM by phoenix@chaos.social
2020-05-20T13:25:17Z
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@Gina When it forms bubbles, it should be good. Do you remove half of the dough every day before feeding? That's important otherwise you will need increasingly more food for the little bacteria over time 🙂 I wrote a small blog post series some time ago on how to bootstrap your own sourdough from scratch in just a handful of days: https://feldspaten.org/2019/11/04/sourdough-from-scratch/Have fun! 🙂
(DIR) Post #9vEtBqTSriFvV9c1yq by le_ArthurDent@mastodon.social
2020-05-20T13:26:31Z
0 likes, 0 repeats
@Gina Sounds like it's ready. It might need some yeast at the beginning. Make sure to refresh it every two days for the first one or two weeks.
(DIR) Post #9vEtlD0D68thVTn8LY by Drops@chaos.social
2020-05-20T13:32:53Z
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@GinaIch empfehele diese Folge der Desperate Haushackers: https://www.desperatehousehackers.net/brot-backen/Und alle anderen Folgen sowieso.
(DIR) Post #9vEwrA8swcCcEiNbdo by Gina@fosstodon.org
2020-05-20T14:07:36Z
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@phoenix I do remove half of the dough daily before adding new flour and water. Thanks for sharing! :)
(DIR) Post #9vEwuUbNKhOSYjIGeG by telegnom@chaos.social
2020-05-20T14:08:11Z
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@Gina Kann https://plötzlich.de sehr empfehlen. Ein gutes Rezept für Einsteiger dürfte dieses sein: https://www.ploetzblog.de/2012/02/27/nussdorfer-landbrot-mild/
(DIR) Post #9vEx6dqInlkkh54JxQ by Gina@fosstodon.org
2020-05-20T14:10:24Z
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@Drops Danke, mein deutsch ist nicht super gut, aber ich werde es versuchen!
(DIR) Post #9vEx9ZCuUaNtBc2QpE by telegnom@chaos.social
2020-05-20T14:10:18Z
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@Gina wenn es ein Weizensauerteig ist natürlich nur. Wenn Roggen, dann eher das: https://www.ploetzblog.de/2014/06/14/roggenmischbrot-7030/
(DIR) Post #9vEx9ZOxlm1dmzg3c0 by Gina@fosstodon.org
2020-05-20T14:10:56Z
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@telegnom yall I'm not German, but I'll try :p Vielen dank!
(DIR) Post #9vExoxQRM1saAe6TAG by Gina@fosstodon.org
2020-05-20T14:18:26Z
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@ndegruchy ??
(DIR) Post #9vEyOtcsxPfmoR3rt2 by telegnom@chaos.social
2020-05-20T14:24:53Z
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@Gina Sorry, I mixed you up with someone from Germany :(
(DIR) Post #9vEyr3ht4T7IBYpW5Y by Gina@fosstodon.org
2020-05-20T14:30:01Z
0 likes, 0 repeats
@telegnom it's OK, apparently I have a tv famous sister in Germany.
(DIR) Post #9vEzKyrxcaNnryoFpQ by telegnom@chaos.social
2020-05-20T14:35:23Z
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@Gina Nope, nope, nope, not who I was thinking of. There is a open source developer located near by where I live with your name. And well...(the Gina - at least I guess - you thought of is no longer acting by this Name, she started a second career by her "real" name Michaela).
(DIR) Post #9vF1VeNWLXSRPamqeW by dch@bsd.network
2020-05-20T14:59:40Z
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@Gina I'd wait a few days for the yeasty bugs to take over and kill off any non-yeasty things. It's not worth trying to rush it. Anything more than 5 days should be fine, people recommend 10 days but thats overkill. https://gist.github.com/dch/d9b0700d7a5ae4b1129a#getting-a-new-starter-going-from-scratch has a bit more info but https://truesourdough.com/sourdough-starter-troubleshooting-your-questions-answered/ is even better.
(DIR) Post #9vFBosFhzDqjU7wDmC by Wifi_cable@chaos.social
2020-05-20T16:54:06Z
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@Gina Sorry Sourdough is one of the few things i do not have a good recipe for. The culture should bubble up if you feed it water, flour and allow it to stand in a warm place. (not your fridge) it should also smell a little like yogurt and dough. (not smell like the leftovers from 2 weeks ago)
(DIR) Post #9vFQpQMued7SaWScgS by frumious@fosstodon.org
2020-05-20T14:59:30Z
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@kensanata @Gina > If the starter is not ready, the bread will not rise as much, and so you get very dense bread.When this happens we just rename it "biscotti" and call it a success! 😋
(DIR) Post #9vFQpQYxvolDBu6FTE by kensanata@octodon.social
2020-05-20T17:25:04Z
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@frumious @Gina just to be sure: these days I make the dough before going to bed; in the morning scrape it out of the bowl and into a cake form (there it collapses again) and let it it rise a second time for a few hours; into the oven around noon. This works well during home office. This, we use starter nearly every day and never out anything in the fridge. Also, as you can see in my pics, the cover for the starter is simply paper – nothing airtight.
(DIR) Post #9vFQpR4A3piKkehA5w by Gina@fosstodon.org
2020-05-20T19:43:27Z
0 likes, 0 repeats
@kensanata @frumious this is amazing, thank you so much for the advice 💛
(DIR) Post #9vFWO3nz2HfeW0SRrU by kensanata@octodon.social
2020-05-20T20:45:36Z
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@Gina @phoenix one more thing: when I’m not making bread I still need to use some starter and instead of throwing it away I just make a savory pancake with it. Usually using some onions or leek or cheese or something like that. A nice snack, but not a meal for two. Got that idea from here: https://www.youtube.com/watch?v=vVx2oFFptG0
(DIR) Post #9vGBhcpL962QkxXYno by WhoNeedszZz@fosstodon.org
2020-05-21T04:28:40Z
0 likes, 0 repeats
@Gina The longer the better!
(DIR) Post #9xAwg6rqNlvrqqotkG by wim_v12e@octodon.social
2020-07-17T11:30:57Z
0 likes, 0 repeats
@Gina I see you got plenty reactions already, so maybe you don't need this.Here is my recipe to make the starter from scratch. It takes 3 days, and there is no waste:http://quickandtastycooking.org.uk/recipes/sourdough-starter/Here is my recipe for sourdough bread:http://quickandtastycooking.org.uk/recipes/sourdough-bread/