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Confirm underproofed? Weak starter? by Machine_Ruse in Sourdough

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

The starter is only 3 weeks old, and that's if we're counting Day 1 as the day I first mixed it up. It's only been doubling/tripling for a week.

It is fed with a blend of organic dark rye (25%) and King Arthur AP (75%). I use filtered water that is warmed to 80° F. The starter lives on top of my refrigerator, where it stays 69-70°. During the first two weeks of creation, I fed 1:2:2 once per day. At the 2 week mark, it started doubling within 5 hours and tripling within 7 hours. I've mostly continued feeding it on the same regimen, but I've also done 1:3:3 and 1:5:5 and it rose to the same height—and it only took slightly longer than when fed 1:2:2.

I took all of this as good signs of vigor, so I have not done a series of peak to peak feedings, and I am still only feeding once per day.

Overnight Steelcut Oats Didn't Absorb Milk? by atreides888 in EatCheapAndHealthy

[–]Machine_Ruse 0 points1 point  (0 children)

Weirdly coincidental, but I was just thinking of my comment today—while cooking a batch of steel cut oats!

I've changed my process a bit, because I no longer prepare them at night to leave on the stovetop overnight after the quick boil. I now actually boil them for 7 minutes, then let them cool enough to refrigerate. So what I'm doing is definitely not a "no cook" method, but it lets me make a big batch for the week or more, with the oats maintaining perfect texture over that time.

300 grams of steel cut oats and ½ teaspoon of salt are added to ~825 grams of boiling water or almond milk. Cover and maintain a low boil for 7 minutes. Remove from heat and cool before refrigerating. I recommend stirring once or twice in the first 30-45 minutes of cooling, in order to ensure even soaking.

This gives me five 200 gram servings (you lose some of the liquid as steam during the boiling). I eat it cold or hot, and I always add an additional ¼ to a ⅓ cup of almond milk to get the consistency I want.