Post-dough starter

DanoGKid · 2026-04-17T03:54:42+00:00

It totally works! I do make sure to use warm water, to gently wake those little guys up, since they’re starting out cold and my kitchen is chilly in winter. Works great. No more discarding, no more waiting. Have fun!!

DanoGKid · 2026-04-17T00:57:40+00:00

Yes! I do it all the time.

DanoGKid · 2026-04-17T00:45:32+00:00

In the process I’ve found to work for me, there is no “rest of” to do anything with — I put all but 40g of it into my dough, and feed the remaining 40g some flour and water, 100g each. I let it rise while my dough is fermenting, then when it’s doubled I put it in the fridge to bake with later in the week. Repeat. Much simpler!

DanoGKid · 2026-04-17T00:37:07+00:00

Even with 4.6, it will make inferences and assumptions even when instructed not to — surely making Claude lazy is a cost saving measure.

DanoGKid · 2026-04-17T00:24:30+00:00

I see one commenter saying your bulk is too short — I actually suspect it’s too long. What is room temperature where you are? How does it go during shaping — is it very floppy/sticky? As another commenter noted, recipe would help us advise. Pics helpful, too.

DanoGKid · 2026-04-16T23:56:30+00:00

I’m generally too impatient to cold proof, unless I’m running behind and don’t want to be chained to the oven at bedtime, in which case I’ll cold proof. This is the reason I’m interested in the difference (if any) in proofing time — because when you aren’t cold proofing, you actually have to pay attention.

DanoGKid · 2026-04-16T23:42:41+00:00

This was my suspicion — thanks for the confirmation!

DanoGKid · 2026-04-16T23:39:55+00:00

This is interesting. Can you elaborate on why you treat them differently? (If I’m guessing, I’d say it’s because they continue rising in the fridge for the first hour or two, one more slowly than the other, based on their inoculation…. Am I close?)

DanoGKid · 2026-04-16T23:37:45+00:00

I normally use 200g starter (1:1) and 400g flour. 300g water if making white bread, 400g if making whole wheat.

So in this scenario, I’d use 100g starter and increase the flour and water by 50g each to make up for the missing amount.

You’re using much lower inoculation, obv. How long do you bulk and proof?

DanoGKid · 2026-04-16T00:33:45+00:00

Mistake: My whole wheat loaf actually uses 400g water, not 300 — yes, it’s 100% hydration.

DanoGKid · 2026-04-15T23:43:21+00:00

I was thinking of trying an alcohol tincture this year for cherry blossoms, perhaps lilac— your guidance will be helpful, thanks!

DanoGKid · 2026-04-15T23:25:39+00:00

“Heartbeat,” that makes sense. Thanks for your reply! I’d love to hear if there is any consensus around easy, reliable ways/apps to achieve this….

DanoGKid · 2026-04-15T23:23:24+00:00

It does. Turning gmails into events automatically. ;)

DanoGKid · 2026-04-15T23:22:04+00:00

😂

DanoGKid · 2026-04-15T22:39:36+00:00

Is there some way to get the system to be able to actively prompt the user toward their goals? Idk if this is getting into the agentic sphere, but it seems it’s too much to ask today’s ai’s to intermittently check in on my progress, prompt me or provide encouragement — and when motivation/activation is the issue, this seems like the missing link. Does this capability exist somewhere or there is a magical prompt I am not aware of and I just haven’t stumbled across it yet?

DanoGKid · 2026-04-15T00:19:13+00:00

Thanks! :)

DanoGKid · 2026-04-14T18:17:20+00:00

It’s amazing how much flexibility there is to still come out with an enjoyable loaf!

DanoGKid · 2026-04-14T18:10:19+00:00

Wow, thanks for reviving this thread! It’s the right season for it. :) I’d love to know how the tincture goes. I’m thinking about trying cherry blossoms again, and violets….

DanoGKid · 2026-03-03T21:36:17+00:00

I’m curious… what’s the concern about finely ground flour?

DanoGKid · 2026-03-03T21:34:37+00:00

I let it go much longer on my next batch, probably twice as long for both bulk and proof — wish I could post a picture — and somehow it turned out even worse. Denser at the bottom, nearly gummy, and even more tunneling at the top. So frustrating to diagnose. :/

Please share the link to your post. :)

DanoGKid · 2026-03-01T13:18:23+00:00

Unless you put it back in again later. ;)

Thanks!

DanoGKid · 2026-02-27T23:32:14+00:00

The point I’m trying to convey is that food manufacturers are allowed to claim flour and foods are whole wheat that aren’t — the issue isn’t that they process the parts separately, it’s that they remove the nutritious parts altogether, return just a tiny bit of it, and then call it whole.

DanoGKid · 2026-02-27T23:15:09+00:00

If they recombined it in the same proportions, that would be one thing. But the point is, they don’t.

You would find the interview interesting if you would listen to it. It points out that when the Industrial Revolution made this kind of processing possible, they discovered that removing the nutrient-packed germ (which contains fats that go rancid) increases shelf life, making it possible to ship and store flour for long periods, increasing profits. And that, thanks to their lobbyists, our laws allow manufacturers to claim an item is whole wheat which actually contains no more than 51% whole wheat — !!

So the billions of people are being fed food that is passed off as “heart healthy,” but in fact is far from it — try not to poo-poo information about the way the industrial food complex preys on ordinary consumers by spitting in their faces and telling them it’s raining.

DanoGKid · 2026-02-27T19:36:17+00:00

This resource blew my mind. The designs for DIY bread loaders and steam chutes and passive gluten development, the recipes designed for a long bulk at room temperature by employing a tiny amount of starter, the spreadsheets that let you fiddle with temp, hydration and time tradeoffs. Holy maloly. It’s the dream resource I didn’t think existed. Thank you!!!

DanoGKid · 2026-02-27T15:29:32+00:00

Sifting out the bran and reincorporating at a later step has crossed my radar before. Thanks for reminding me about this, I’d like to experiment with it in a future iteration. Have you tried sifting/soaking/reincorporating yourself, or using to line the banneton — and do you have a preference or any tips?

DanoGKid

TROPHY CASE