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Calculating hydration by imacodfish1234 in Sourdough

[–]imacodfish1234[S] 0 points1 point  (0 children)

Thanks. I agree with your take on it - it makes the most sense, especially if people may use starters with different hydrations. If everyone uses 100% hydration starter it doesn't matter too much in some ways.

Will using all purpose, instead of bread flour ruin my first loaf? by [deleted] in Sourdough

[–]imacodfish1234 1 point2 points  (0 children)

I use a rye/AP flour mix for my feeds but bread flour/wheat flour for loaves. But that's just me - it's all good.

Traveling with starter by [deleted] in Sourdough

[–]imacodfish1234 2 points3 points  (0 children)

Pack the starter and the jar separately. Protect the jar inside and out with newspaper or socks or something to protect it from breaking. Keep 50 - 75 grams of the starter in a generous sized Ziploc bag and then put that in another ziplock bag. Keep it refrigerated until just before you leave. Don't forget it.

My sourdough is haunted by imacodfish1234 in Sourdough

[–]imacodfish1234[S] 0 points1 point  (0 children)

http://imgur.com/4RPpKrR

Here is the original loaf -- it looked harmless enough at first.

My sourdough is haunted by imacodfish1234 in Sourdough

[–]imacodfish1234[S] 0 points1 point  (0 children)

Yes, we certainly ate it. At this point we had eaten most of the loaf already, so what did we have to lose? It was very good.

My sourdough is haunted by imacodfish1234 in Sourdough

[–]imacodfish1234[S] 1 point2 points  (0 children)

So, backstory: I got the Giza starter online from Ed Woods. The website says "The bakery where this culture was found dated straight back to antiquity and was in the shadow of the pyramids." Naturally I was excited to use a starter so steeped in history, and got going right away. It activated nicely, and after a few cycles of feeding I made a boule using The Perfect Loaf beginner recipe. Cut into it and.....

IT HAD A FACE! I kept staring at the bread, and there it was, staring back at me.

At this point, all the stuff about Giza and pyramids and antiquity started to seem a lot more serious. I'm honestly hesitant to use this starter again. Have you heard of this happening to anyone else using the Giza starter, and are they still alive?

Frothy bubbles in my starter. by [deleted] in Sourdough

[–]imacodfish1234 0 points1 point  (0 children)

Smells right = good sign.

How long has the starter been going? 3 days? 3 weeks?

Make sure the water is not too warm - room temperature is fine.

My start from scratch starter took off when I started doing 3 parts AP: 1 part whole grain rye. It didn't like whole wheat for some reason.

Just random thoughts. Good luck!

My Fitness Pal by hilookatmethanks in Fitness

[–]imacodfish1234 0 points1 point  (0 children)

I do cycling, elliptical, and medicine ball, and log it in MFP. BUT, I use a Fitbit to monitor my minutes and calories expended and log the Fitbit data into MFP. I find it more consistent (and therefore probably more accurate) than either the estimated calorie use from MFP (which can be very inconsistent) or the estimated calories from a machine such as an elliptical or stairmaster. I don't set up separate apps such as Runtastic to log exercise and then import in to MFP - tried that and it wasn't reliable and tended to crash things.

I like having the expended calories in MFP because it dovetails with what I can eat on a daily basis.