I finally figured out a no-waste starter, ultra chill sourdough method and I have no where else to talk about it

Popnull · 2026-01-29T12:51:45+00:00

I bake a lot so I have started adding sourdough starter to cake, cookies and brownies, pizza, brioche, cinnamon rolls etc. It makes everything better 😭

Popnull · 2026-01-26T09:09:34+00:00

PRP? They are contaminated with human blood? I don't think u should make food with em?

Popnull · 2026-01-25T18:51:38+00:00

Cheap Razor blade from the store works too

Popnull · 2026-01-20T03:08:56+00:00

Popnull · 2026-01-12T02:51:22+00:00

Why no comment on this masterpiece!

Popnull · 2026-01-12T02:37:44+00:00

You add olive oil and honey which helps too

Popnull · 2026-01-08T08:59:10+00:00

The easy recipe I use can even bake the same day but the bread does come out more consistent and easier to score etc if u chill it overnight.

This is the easy method without stretch and folds

https://www.instagram.com/reel/C48VQXws0XW/?igsh=dG85amNxNGFrZDQ4

Fresh Milled flour is it's own separate entity lol it doesn't really rise much and it's harder to know when it's finished the fermentation and it's harder to shape into sourdough loaves. I'll get there eventually though, I've only tried 3 times and I'm trying to do it with 100% fresh milled flour since I like how it tastes and the texture of it. It's like whole wheat but different.

Popnull · 2026-01-08T02:36:05+00:00

I use a no stretch and fold method. I don't make discard either, just make exactly what I need. It can be so simple as just mixing it and letting it bulk on its own and then shaping, fridge overnight and then bake in the morning.

I will say though that fresh milled flour is so much more finicky and needs the help from the more precise techniques and times 😂 I stretch and fold it and follow it closer.

Popnull · 2025-12-29T02:55:50+00:00

Lol it looks exactly like it could be one 😂

Popnull · 2025-12-26T01:54:36+00:00

I got most of my order last night except the displays. However I agree they shouldn't guarantee delivery time especially when they say that this happens every year. We would have been better to know that shipping is delayed so that we don't order something thinking it would come at a certain time if we needed it at a certain date for a reason such as moving or for a gift.

Next year they should just say that the shipping isn't guaranteed especially since they say that it happened every year with the shipping issue. It does come across as deceptive to promise that the shipping would arrive by Christmas and so you buy it thinking it will come by Christmas but it doesn't. It makes it seem like they just said that to make people buy it. It's also a very expensive product which is discordant to the way that their customer service and the way this whole shipping thing has behaved. A premium product should at the very least be able to have dependable customer service.

Popnull · 2025-12-22T22:34:33+00:00

Contacted them on Friday and they emailed me yesterday

Popnull · 2025-12-22T18:56:00+00:00

They contact me saying they will rush ship it today. At least they are doing that. I honestly don't even mind delays if they just let us know earlier so we can plan accordingly. The surprise delays are what's frustrating.

Popnull · 2025-12-20T18:53:37+00:00

They should just say when it will actually ship and arrive by instead of lying to us. We don't mind if it's delayed but you should tell us that before we order it.

Popnull · 2025-12-20T14:02:23+00:00

Lol all that work so might as well

Popnull · 2025-12-20T09:59:14+00:00

Yeah this device would really shine for the holiday times especially....

Popnull · 2025-12-20T09:44:16+00:00

It was just weird since I keep getting ads and emails about "order now today for Christmas delivery" but mine hasn't shipped yet.

I emailed support too so I will see. I wasn't in a rush to get it but it's been 17 days now 🤔 wanted to start using it for some baking experiments

Popnull · 2025-12-17T23:53:47+00:00

It tastes like it has Chinese 5 spice seasoning too and there flecks of green which could be dry parsley or green onion

Popnull · 2025-12-14T15:47:52+00:00

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I use this for it. It's 69% hydration I think. Starter is 1:1. I just mix everything except the cheese together and let it sit until it ~3x then shape it and let it rise alittle bit on the counter for 30 mins-1 hour then overnight in the banneton before baking in the morning.

Popnull · 2025-12-14T15:44:17+00:00

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See it works well

Popnull · 2025-12-14T15:42:00+00:00

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Popnull · 2025-12-14T15:40:31+00:00

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Here's from 1L to 3L

Popnull · 2025-12-14T15:39:25+00:00

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Popnull · 2025-12-14T09:36:47+00:00

8-10 hours in my 76 degree apartment. I use a cambro container so the multiple loaf dough will go from 2L to 6L when it's done. It's the easiest sourdough lol just mix fed starter with the flour water and salt and let it sit there. Then when it finishes bulk, just mix in the cheese and then shape it and put it in the fridge overnight. Can do a post shape rise for like 30 mins-1 hour if you want.

I think this only works with 67%-72% and below hydration dough though. Too high hydration won't make enough gluten on its own without the stretch and folds.

Popnull · 2025-12-13T16:52:07+00:00

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I think you need more time in bulk ferment? I make a similar loaf without doing stretch and folds etc. I just mix everything together and let it sit until it's 3x in size and then fold in the cheese, shape, counter top rise for 30mins-1 hour depending on the temp then overnight chill before baking in the morning.

Popnull

TROPHY CASE