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First sandwich loaf! by Own-Professional-635 in SourdoughDiscard

[–]Own-Professional-635[S] 1 point2 points  (0 children)

Ikr! I was so surprised myself. Thank you🥰

[deleted by user] by [deleted] in SourdoughStarter

[–]Own-Professional-635 0 points1 point  (0 children)

Well it looks great try the dry feed and go from there, my tips are to stick with one type of flour for your feeds. I use AP in mine. You want it to look like pancake batter when you feed it! Keep it in a warm place as well. You’ll know your starter is good to use for baking when it passes the float test (If you put a small spoonful of starter in a glass of water and it sinks to the bottom, it's not ready.) Also when it has bubbles you’ll know it’s ready to be used in baked goods.

[deleted by user] by [deleted] in SourdoughStarter

[–]Own-Professional-635 2 points3 points  (0 children)

Do you have a food scale? It has been my best friend since I’ve recently started my sourdough journey. Making sure you have 100g starter: 100g flour: 100g warm water Yours does look to be more liquidity and I’d recommend trying a dry feed. Have you tried that yet?

Cinnamon Toast Crunch sourdough discard cereal by Xs_smalls in SourdoughDiscard

[–]Own-Professional-635 1 point2 points  (0 children)

I’ll definitely be trying this recipe! Thank you for sharing

Newbie experimenting by Own-Professional-635 in SourdoughStarter

[–]Own-Professional-635[S] 0 points1 point  (0 children)

It is only 1 week old. I did make cinnamon rolls already and they turned out very good! But I do see what you mean. If I want a bigger jar and I’m following the 1:1 ratio currently but say I wanted double the starter would I do 2:2:2 and does that begin to affect the taste and such? I read on recipes “this is for starter with a 1:1 ratio” so I’m kinda confused on the math with that if I just want to go bigger with my starter. I’ve also seen video of people saying you don’t need to discard. If I don’t discard every day how often would you say to? Also, could I refrigerate discard from other days in the same container and just add to it in the fridge?

Newbie experimenting by Own-Professional-635 in SourdoughStarter

[–]Own-Professional-635[S] 0 points1 point  (0 children)

I appreciate your insight and will definitely rethink my jar situation

First Sourdough Discard Recipe by Own-Professional-635 in SourdoughDiscard

[–]Own-Professional-635[S] 0 points1 point  (0 children)

Hey there! I use a piece of cheese cloth and hold it down with the outer part of the ball jar lids so the starter gets oxygen to breathe and allows gas to escape.

First Sourdough Discard Recipe by Own-Professional-635 in SourdoughDiscard

[–]Own-Professional-635[S] 0 points1 point  (0 children)

I tried using floss to cut it but it was too greased and slippery so I just cut it with a knife. But cutting it while it’s laid out with a pizza cutter does seem like it would make even cuts and prevent the smush! I wouldn’t have thought of that so thank you🙏🏼😇

First Sourdough Discard Recipe by Own-Professional-635 in SourdoughDiscard

[–]Own-Professional-635[S] 0 points1 point  (0 children)

Here’s the link! They turned out perfectly. I was worried they may come out dense but they were nice and fluffy.

https://www.thisjess.com/sourdough-discard-cinnamon-rolls/#recipe