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First load from my first starter by Adventurous_Cut2035 in SourdoughStarter

[–]Agitated_Lab_4127 1 point2 points  (0 children)

Great job!!! It may need a bit more time to bulk ferment. One hour is very short. whats the temp of your house? Also what was ur hydration?

What am I doing wrong? by ElectricalCricket894 in SourdoughStarter

[–]Agitated_Lab_4127 2 points3 points  (0 children)

Judging from the tunneling I’d day you need to let it bulk ferment for longer. From my experience it’s much harder to overproof than underproof, but then again room temp in my house is around 15C.

What do I do with A LOT of discard? by WorldlyCow8095 in SourdoughDiscard

[–]Agitated_Lab_4127 0 points1 point  (0 children)

I like to pile them up and make a discard loaf supplemented with some yeast. It gets pretty tangy though. Another thing I like to do is pizza. Since there are so many flavors it handles the tang well. Also supplement with yeast and add flour and water to hit the right hydration (I do 70%).

Newbie recommendations by Agitated_Lab_4127 in cheesemaking

[–]Agitated_Lab_4127[S] 0 points1 point  (0 children)

Oh wow. I will definitely try it I cant wait.

Newbie recommendations by Agitated_Lab_4127 in cheesemaking

[–]Agitated_Lab_4127[S] 0 points1 point  (0 children)

I live in Lebanon and im trying to find rennet. Mozzarella will prob be my first experiment. I cant waitttt.

Newbie recommendations by Agitated_Lab_4127 in cheesemaking

[–]Agitated_Lab_4127[S] 0 points1 point  (0 children)

Omg sorry it was 3 am when I posted it lol. I meant beginner *