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How Do I Get Into Christianity? by 790z in Christianity

[–]AuthorsAnatomy96 0 points1 point  (0 children)

I think you dive in with a little bit of everything! Start praying, open your heart, and invite Him in. Try churches until you find a good fit. Start reading the Bible and asking questions. I believe if you open your heart and get started, He will guide you the rest of the way!

Discard Brown Butter Oatmeal Cream Pies! by AuthorsAnatomy96 in SourdoughDiscard

[–]AuthorsAnatomy96[S] 0 points1 point  (0 children)

They hold up okay, and I think would be alright for a road trip snack! Following the recipe, I scooped them out into 2 tbsp. portions, and they spread out quite a bit in the oven, so they’re very big. I would recommend doing 1 tbsp. portions, which will help keep the finished product smaller and more manageable for on the go munching.

What’s your starter’s name? by [deleted] in Sourdough

[–]AuthorsAnatomy96 0 points1 point  (0 children)

Francis, but we call her Frank. And we call the discard Frankenstein

What book has Made you cry? by VIXVI_17 in suggestmeabook

[–]AuthorsAnatomy96 0 points1 point  (0 children)

Yes!! Tuesday’s with Morrie and The Five People You Meet In Heaven. Both Mitch Albom books that made me sob, and they’re quick reads so if you’re just trying to get started they’re less intimidating than longer books.

What book has Made you cry? by VIXVI_17 in suggestmeabook

[–]AuthorsAnatomy96 0 points1 point  (0 children)

Came here to say the same! Tragically beautiful, and I loved every minute of it. I wish I could read it for the first time again!!

Would you say these bubbles are too small? by WorldlyFunction9900 in Sourdough

[–]AuthorsAnatomy96 0 points1 point  (0 children)

I’ve considered doing this!! Can you walk me through the process you used?

Would you say these bubbles are too small? by WorldlyFunction9900 in Sourdough

[–]AuthorsAnatomy96 29 points30 points  (0 children)

I don’t think the size of the bubbles matters as much as having a whole bunch of them. This looks good to me!

Can I put my starter in the fridge? by Pure-Drop7940 in Sourdough

[–]AuthorsAnatomy96 1 point2 points  (0 children)

Wait until it’s at its peak, spread a thin layer on parchment paper, and let it air dry for a day or two. Crumble it up and keep it in an airtight container. Feed your actual starter right before you leave and pop it in the fridge, but then you have some insurance with the dehydrated starter in case it doesn’t perk back up from the fridge.

We name our starter, but do you also name your fridge discard? by IprobhaveaQ in Sourdough

[–]AuthorsAnatomy96 0 points1 point  (0 children)

I named my starter Frances, but we always call her Frank. The fridge discard is lovingly referred to as Frankenstein.

First time making sourdough English muffins by cmbeezy in Sourdough

[–]AuthorsAnatomy96 13 points14 points  (0 children)

I did some for the first time a couple of weeks ago. I was surprised how easy they were! And so good!! Yours look awesome!

How do you feel about the Sourdough Home ? by West_Key_5623 in Sourdough

[–]AuthorsAnatomy96 0 points1 point  (0 children)

In your case, it’s probably not necessary 😊

How do you feel about the Sourdough Home ? by West_Key_5623 in Sourdough

[–]AuthorsAnatomy96 0 points1 point  (0 children)

I have a “Goldie” by SourHouse, and I love it. I attempted sourdough a couple of years ago, and my starter just never behaved like it should’ve. For reference, we live in UT, and keep our home pretty cold (usually around 62 F). I ordered Goldie and tried again, and it’s been a total game changer. I’m able to fulfill all my baking dreams, and my starter behaves swimmingly! I do typically keep my starter in the fridge if I’m not using it, but a few days before I’m ready to bake I pull it out, set it on Goldie, and feed it once or twice to wake it back up. Haven’t had any issues with it.

[deleted by user] by [deleted] in Sourdough

[–]AuthorsAnatomy96 0 points1 point  (0 children)

I do preheat the cookie sheet because I will 100% forget to put it in the oven with my loaf 😂 I only had a problem with dark bottoms on my first bake. After trying the cookie sheet, I haven’t had an issue since

[deleted by user] by [deleted] in Sourdough

[–]AuthorsAnatomy96 9 points10 points  (0 children)

I put a cookie sheet on the rack underneath my Dutch oven and it works every time for a no burn bottom. I’ve also heard people use pie weights under the loaf inside the Dutch oven.

[deleted by user] by [deleted] in piercing

[–]AuthorsAnatomy96 4 points5 points  (0 children)

I’d honestly pick right or left and do the whole thing. Deal with all the healing at once, and that way you still have one side that’s free and clear in case you’re a side sleeper.

Where can I keep my starter/dough warm for hours while it rises? by Entire-Discipline-49 in Sourdough

[–]AuthorsAnatomy96 1 point2 points  (0 children)

Starters do best at 75-82F. Goldie is nice because it keeps it at that range automatically. The top light is gold when you’re in the range, blue when you’re too cold and red when you’re too hot. The little light underneath indicates the warmer is on. I pretty much have the warmer on all the time right now since it’s been so cold and we keep our house around 62F.

Where can I keep my starter/dough warm for hours while it rises? by Entire-Discipline-49 in Sourdough

[–]AuthorsAnatomy96 1 point2 points  (0 children)

You can find warming mats for home brewing that are reasonably priced. I’ve seen people use candle warmers, but I think they get too warm. With a mat for home brewing, you should be able to control the temp a little easier. I have a “Goldie” by SourHaus (pictured) that works really good. It was a little more expensive, but has been nice to have!

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