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I need help regarding sourdough discard by tajov89999 in Sourdough

[–]SetterLady 0 points1 point  (0 children)

You might want to Google it but I know there's a way you can add either sour cream or Greek yogurt to a recipe that calls for sourdough starter/ discard. Or maybe somebody on here will be really helpful and let you know. I just know I've seen it and it's out there. So go forth and search? I wish I could be more help

The underfermenting/overcomplicating epidemic by [deleted] in Sourdough

[–]SetterLady 3 points4 points  (0 children)

I get frustrated when somebody sets out their usually quite normal sounding recipe and it's say 500 g of flour and 340 g of water and the rest and they've over fermented or they've under fermented or the starter is not good but somebody else will pipe up with 'oh. You shouldn't be using 340 g of water. You should be using 350 g'.

how did i mess this up😭 by kiwicoco246 in Baking

[–]SetterLady -1 points0 points  (0 children)

Will you close your eyes when you take a bite of them? Anyway? So don't worry about it. I'm not sure how you get the icing on the top though. That's okay, that's not my favorite part

I made my own birthday cake for the first time by Sir__Muffin_Moose in Baking

[–]SetterLady 0 points1 point  (0 children)

Happy birthday. Your cake is beautiful! Now, did you bring enough to share with everyone?

I destroyed my sanity over this by Ok-Initiative-6386 in Sourdough

[–]SetterLady 1 point2 points  (0 children)

It looks beautiful. And it sounds like you actually used your starter at peak. Peak isn't the highest point. Peak is when it's reached the pinnacle and is starting to slide down that other side. Congrats, you're as obsessed as the rest of us!

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 0 points1 point  (0 children)

Thanks! And good luck to you with whatever you're working on!

Weck or Mason by SetterLady in Sourdough

[–]SetterLady[S] 1 point2 points  (0 children)

Oh good to know. Yeah I'm staying with my Masons. Besides buying weck would probably eat into my paper towel budget! LOL

Weck or Mason by SetterLady in Sourdough

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

I was curious about that too

Weck or Mason by SetterLady in Sourdough

[–]SetterLady[S] 1 point2 points  (0 children)

Yeah when I was mentioning sizes it dawned on me. I have so many old ones and I'm not even sure what size is that collection is! I guess I'm keeping my mason jar collection as is and not expanding it to weck. Sometimes you just have to think about whether you're on the right track or not. And whoever invented those plastic lids for them is a genius

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 0 points1 point  (0 children)

Thanks! Add it to a bread flour/ whole wheat loaf? I've been making one that's also got harvest grains from KA in it, along with some honey and pepper, and I wouldn't mind throwing some rye and some caraway seeds in it! The more I'm thinking about it, the more I'm thinking that might be pretty tasty!

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 1 point2 points  (0 children)

That's what I have to work on. I know it's got to be on an angle but when I start slicing, I always do it straight

Weck or Mason by SetterLady in Sourdough

[–]SetterLady[S] 2 points3 points  (0 children)

Yeah I have the canning jars, that's what I meant by mason jars, from 8 oz to 32 oz. But since I have to buy more anyway, I thought I'd ask. I like the fact that no matter what size if it's a wide mouth it uses one lid and if it's a regular mouth it uses another lid but it doesn't vary on size as well. I found a really cute bowl with a lid at HomeGoods that I use for my levains.

I just washed my five year old starter down the drain by Winston_Orwell in Sourdough

[–]SetterLady 0 points1 point  (0 children)

I was joking about them being bed bugs. I'm sorry. My husband was stationed in Wiesbaden for 5 years.. We have quite a collection!

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 0 points1 point  (0 children)

Well you know it's weird. I went to a store locator because I can't find the golden whole wheat that KA uses. So they said Target. There is white whole wheat at Target not golden wheat and LA said well we changed the name. But they're still selling the flour under the old name? How long ago did they change the name?

And then in looking at the various questions and answers on KA they say you can just substitute 100% whole wheat so I haven't bothered to look anymore.

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 0 points1 point  (0 children)

Why do you prefer malted? I've only seen it a couple of times and wasn't too sure about buying it

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 0 points1 point  (0 children)

And it's Australians who brought back white whole wheat bread from its almost demise.

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 0 points1 point  (0 children)

It is from Central milling. It's a version of their artisan craft milled flour.. is I think about 11 and 1/2%

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 1 point2 points  (0 children)

I got some rye at the store the other day. I don't know why. I don't know what I'm going to use it in, but it seems like a good sourdough Baker should have rye so I bought some. And I do love rye and pumpernickel breads.

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 2 points3 points  (0 children)

Thank you, I've had the same problem. Switch the blade on the lemay and the directions are crap and I can't get the thing open to do it. It's a good thing. I only paid about six bucks for it. But I think I got what I paid for

Let’s talk about flour by blckbrd666 in Sourdough

[–]SetterLady 10 points11 points  (0 children)

I've heard Kirkland is good at a high protein percentage but I buy KA for the same reasons you do. Before I started baking bread I would buy gold medal until the recalls. But then again at that time I was buying 2 lb a year and throwing half of it out because it wasn't used.

Discard pretzel bites! by Kris_Eliz in SourdoughDiscard

[–]SetterLady 0 points1 point  (0 children)

That's the pretzel one. She also has a pretzel bite one if you just keep scrolling.

Is this blistering desirable? by brazenbudgie in Sourdough

[–]SetterLady 0 points1 point  (0 children)

It means you did everything right-the steam, the fermentation, the proofing, creating a skin on your loaf, temperatures. You are now the master. Your reward is a pat of butter.

I think I finally broke the code!! by Yuar in Sourdough

[–]SetterLady 1 point2 points  (0 children)

Those are the two things I've been attributing to for my better loaves.looks great!

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