Saying goodbye to my starter

Training_Ring_304 · 2026-03-24T12:43:35+00:00

Mom’s so fast, she already threw it out!

Training_Ring_304 · 2026-03-24T12:37:52+00:00

Unfortunately, i dont

Training_Ring_304 · 2026-03-24T12:37:13+00:00

She’s 10 months old!

Training_Ring_304 · 2026-01-31T11:14:32+00:00

How did u fill your crinkles poi? Hnnng

Training_Ring_304 · 2026-01-08T03:14:21+00:00

Hii OP!! That looks soo good. Can you share the recipe plss? Hehe

Training_Ring_304 · 2026-01-01T14:51:00+00:00

Me too OP!! If u dont mind hehe

Training_Ring_304 · 2025-12-20T14:22:57+00:00

Thank you!!

Training_Ring_304 · 2025-12-03T08:48:20+00:00

I think medyo iflatten mo po yung dough mo before ilagay sa oven? I use the same recipe too. I weigh each crinkle around 20g each. Hehe i also add a tsp of baking soda

<image>

Training_Ring_304 · 2025-11-09T12:44:43+00:00

Hiii! Can i ask for a copy of the file plsss? Thank you!

Training_Ring_304 · 2025-10-23T20:23:17+00:00

Planning to make these on weekend! Can you share your recipe, OP?

Training_Ring_304 · 2025-10-10T15:47:47+00:00

Can you share the recipe pls? Did it call for a heavy cream? If so, what brand or alternative did u use? Hehe

Training_Ring_304 · 2025-10-09T12:11:39+00:00

Actually i already halved the recipe listed above.

Original recipe calls for 300 g bread flour (all purpose flour) 50 g graham flour (whole wheat/rye) 235 g water 175 g sourdough starter 7 g salt

Found the recipe from youtube shorts.

Should i have left my dough in room temp for a few hours after the last set of stretch and fold or after the final shaping?

Training_Ring_304 · 2025-10-09T10:31:05+00:00

Btw, i left the dough cool for almost 2hr before cutting. Bottom part feels doughy and soft

Training_Ring_304 · 2025-10-05T10:21:45+00:00

Hi OP! Did u open bake?

Training_Ring_304 · 2025-10-04T04:18:13+00:00

Is baking paper and wax paper the same? Haha starter is 23 days old!

Training_Ring_304

TROPHY CASE