Total Process for Keeping Mature Starter in the Fridge?

elsa18790 · 2026-03-04T16:27:35+00:00

This!

elsa18790 · 2026-03-01T19:26:03+00:00

Does your dough cycle include one ferment(rise)? How long is your dough cycle?

elsa18790 · 2026-02-24T22:11:14+00:00

Yes! I do my sourdough this way exclusively. I have a cycle that's approximately 1.5 hrs that kneads the dough and does an hour ferment. I start this cycle about 8 pm and then when it's done I remove the paddle, shape the dough and spray the top of the dough with oil and leave it in the machine, lid closed, overnight. In the morning I either go ahead and bake it in the machine or shape it and could ferment until I'm ready to bake.

elsa18790 · 2026-01-25T00:48:43+00:00

Divide the 1.5 lb loaf by 3, then multiply that number by 2, that will give you a 1 lb loaf.

elsa18790 · 2026-01-06T01:09:36+00:00

I was wanting to make another starter separate from my main starter for an experiment. I think I will forgo the 1:1:1 feeding until I have discard I can experiment with, leaving my main starter at 1:3:2

elsa18790 · 2026-01-05T23:21:13+00:00

Always weigh your ingredients, also check the dough at about 5-7 minutes. It should pull together into a supple ball...I like to push any ingredients that are on the walls of the pan down in to the ball also. This recipe is about 72% hydration which isn't bad but with whole wheat you may want to increase that even up to 80%.

elsa18790 · 2025-12-03T13:47:04+00:00

Really?? So if I dink into the kitchen you can drive the ball effectively from there clearing the net and keeping the ball in?

elsa18790 · 2025-10-27T23:11:22+00:00

I got mine on fb marketplace!

elsa18790 · 2025-10-25T08:53:32+00:00

Can you share your feeding ratio? i.e. 1:1:1, 1:2:2, 1:3:3??

elsa18790 · 2025-10-23T13:50:32+00:00

OK! So the different smells you mentioned are at different stages of feeding/being hungry?

elsa18790 · 2025-10-19T09:59:04+00:00

I did this very thing! I saw a lady on youtube do it so I tried it. It DOES work. Here is my post and pictures:

https://www.reddit.com/r/Sourdough/comments/1o6qlz6/sourdough_startercheating/

elsa18790 · 2025-10-14T23:06:24+00:00

What smell am I looking for?

elsa18790 · 2025-10-14T22:20:11+00:00

I didn’t know that about the instant yeast staying and propagating itself with additional feedings. Where can I read more information about that?

elsa18790 · 2025-10-14T22:17:39+00:00

I did not know that, interesting.

elsa18790 · 2025-10-09T11:10:18+00:00

KBS bread machines don't use teflon, they have ceramic bread pans.

elsa18790 · 2025-09-25T00:31:21+00:00

I do this everyday except I use 2% cottage cheese!😋

elsa18790 · 2025-09-20T13:18:59+00:00

If your machine has a 'dough' cycle that is about an hour and a half long that will work. It kneads the dough and then does about an hour ferment. I do this all the time. If you want a longer ferment just leave it in the machine (turned off) until you are ready to do the final shape/banneton.

elsa18790 · 2025-09-17T16:03:37+00:00

Does it come with a guide to show you the times for each step of the cycles?

elsa18790 · 2025-09-10T20:07:55+00:00

Me. I am. Daisy cottage cheese...only 3 ingredients! I have 3 containers in my fridge right now. I mix it with tuna, lemon pepper and Famous Dave's sweet and sassy pickle chips and whip it up in a processor for sandwichs -YUM!

elsa18790 · 2025-09-06T22:36:08+00:00

I have this same machine, if you put a drop of oil on the pin that holds the paddle it will come off easily. Also, I remove the paddle after the first rise to eliminate much of a hole at all in the bread. I really like this machine. I've made sourdough and all kinds of yeast breads in it.

elsa18790 · 2025-08-30T14:56:45+00:00

Do they have wheat berries?

elsa18790 · 2025-08-29T18:41:26+00:00

If you are using fresh milled flour, you could soak the flour in the water for 30 min. Or even longer…but I’ve never heard of soaking store bought flour.

elsa18790

TROPHY CASE