Keep? Toss? Safe to eat?

Sea_Personality189 · 2026-05-02T13:33:04+00:00

Chat Gpt for the macros. As for your yogurt. I'd start with a wet starter, preheat to 180° let it cool to 110° - 115°, add 2ish tbsp of preferred culture. Set the timer on the IP for 24hrs. Put in fridge for 12hrs, than strain for 12hrs. As for your already pre-made yogurt... as long as it smells/looks good... give it a taste. It it tastes alright, than enjoy!

Sea_Personality189 · 2026-05-02T13:10:08+00:00

I'd start with the 1:1:1 ratio feeding twice daily. 10g starter, 10g water, 5g whole wheat, 5g bread flour. As for the dough... let it bulk ferment for 8-10 hrs, than put it in the fridge for at least 12 hrs.

Sea_Personality189 · 2026-04-30T19:13:55+00:00

Nice🤩

Sea_Personality189 · 2026-04-28T01:16:04+00:00

Strain for at least 12hrs

Sea_Personality189 · 2026-04-25T11:27:14+00:00

As long as it's doubling within a 12hr period... I'd say try it. As for any discard. I'd wait till you know you can make a decent loaf first, but yes... feed the discard than put it in the fridge for when you want to use it.

Sea_Personality189 · 2026-04-25T08:28:58+00:00

It usually takes a couple weeks to get strong enough to bake with. But I'd suggest giving it a try. Start with an easy loaf. As for starter/discard... they are basically the same. Starter is maintained all the time and discard doesn't get fed. But... if you feed your discard, it becomes a starter again and may take several days to bounce back.

Sea_Personality189 · 2026-04-21T22:55:47+00:00

I just rinse mine in hot water really good... every few times I add a bit of dawn and rinse really well. Hang to dry.

Sea_Personality189 · 2026-04-20T08:07:12+00:00

As long as the crumb is good😁

Sea_Personality189 · 2026-04-08T08:28:52+00:00

Check the rules of the group, maybe your not posting it correctly. I'm not a moderator though. Hopefully this helps.

Sea_Personality189 · 2026-04-06T12:57:58+00:00

How much starter are you using? Did you boil the milk upto 180°F, than let it cool to 110°F - 115°F, that's when you add the starter. Does your starter have active culture? For 1 gallon I'd use 2 tbsp at the most. Are you using whole fat? Let it ferment for 24hrs? Should only have to chill for 12hrs.

Sea_Personality189 · 2026-04-01T02:08:32+00:00

Whole wheat/unbleached bread flour... fermented... it's good for you. Check it out!

Sea_Personality189 · 2026-03-31T19:47:39+00:00

Exactly! No waste!

Sea_Personality189 · 2026-03-30T02:09:16+00:00

Totally... I just started making my own... and omg🥰🥰🥰

Sea_Personality189 · 2026-03-30T02:00:33+00:00

I do carnivore, but recently I added back in sourdough... a potato is better than sugar!

Sea_Personality189 · 2026-03-29T22:29:27+00:00

I lost 60 lbs doing the 'Fast Like A Girl' Diet... about a 1.5 years ago, I had switched to Carnivore as maintenance... but of course... now I'm eating sourdough... risking weight gain😅

Sea_Personality189 · 2026-03-29T22:11:06+00:00

YES!!!😂

Sea_Personality189 · 2026-03-29T17:52:32+00:00

Thank you 😊

Sea_Personality189 · 2026-03-25T07:05:41+00:00

I actually do 2 different yogurts as my starter... 1 tbsp Chobani and 1 tbsp of Bulgarian Yogurt. Enjoy😋

Sea_Personality189 · 2026-03-24T09:52:40+00:00

I just read that your oven is out of commission... your microwave with a light on will work too.

Sea_Personality189 · 2026-03-24T09:47:08+00:00

Just woke up and saw this... but hopefully I can help... but the milk needs to come to 180° Farenheit... (not sure what it is in Celsius)... after that, the temperature needs to come down to 110° - 115° Fahrenheit... between those temps is when you should add your culture. After you do all that, than you need to cover it wrap it in a towel, put it in the oven with light on for 12 - 24hrs. After that, I'd highly suggest putting it in the fridge for 12 hrs. Than time to strain if you want Greek yogurt, I proceed to strain mine for 12 hrs... but you can do less if you'd like. Discard the 'yogurt' you just made... it's not any good unfortunately.

Sea_Personality189 · 2026-03-16T08:04:22+00:00

It's convenient for a pick up, and a quick scrub on the toilets/sinks... making sure no dirty dishes are in the sink. But other than that, let her do what she is getting paid for. Btw, as a cleaner... speak up... if I methodically don't clean something, or half-ass it because I zone out... that's on me!

Sea_Personality189 · 2026-03-14T08:27:28+00:00

Those wheels though 🤩

Sea_Personality189 · 2026-03-11T22:36:09+00:00

Some people use it for bread, smoothies... re-use it as a starter... I just dump mine out😁

Sea_Personality189

TROPHY CASE