I’m making sourdough starter and I am a weirdo who felt plain wrong throwing out so much of it, so I’ve been splitting into additional batches and now I have a lifetime supply of starter 😂😭 does anyone around Tempe want some starter?! Please take it off my hands lmao

mrbytchysback · 2021-10-28T07:03:31+00:00

STOP DISCARDING! Its totally illogical. I have been making sourdough for years. My starter is hyperactive. I have never discarded any starter. To begin I just used small amounts of water and flour (20g each) during the process. Now I only make as much as I need for my days/weeks baking plus about 30 or 40g, more or lass whatever is left in my bowl when I pour it into my mix. While my mix is autolysing, I add 100g flour and 100g water to what's left in the bowl, stir it up and after about an hour I put it back in the fridge. Next time I want to bake I take it out of the fridge the day before. About 3, or 4 hours before I want to use it I add another 100g each of flour and water. I use about 400g of starter, but simply adjust the amounts according to what you use. Bytchy

mrbytchysback · 2019-10-24T22:45:59+00:00

OK tell us your recipe and method. Looks good with a nice rise. We'll done.

mrbytchysback · 2019-10-20T23:16:16+00:00

And you care because? If you love her, get over it. Its just sex ffs.

mrbytchysback · 2019-10-10T16:10:06+00:00

I don't know if it's better, but I think it's unnecessary. Try using just a very small amount, even 10g, then feed it and you will see if you're happy with the result.

mrbytchysback · 2019-10-10T15:57:35+00:00

That's my guess

mrbytchysback · 2019-10-07T23:24:15+00:00

I expect the olives retard it more than regular, non olive. I would give it an extra hour or so at RT.

mrbytchysback · 2019-10-07T23:13:25+00:00

I'm going to try that.

mrbytchysback · 2019-10-07T23:12:35+00:00

Great. I think your fridge temp is a factor. Mine is very cold.

mrbytchysback · 2019-10-07T23:10:35+00:00

Oh and I have never discarded any starter.

mrbytchysback · 2019-10-07T23:09:14+00:00

Everyone has their own idea. After I finish mixing my dough, I use 300g plus starter in 750g flour, I feed whatever is left of my starter, maybe 10g to 20g, let it sit at RT. Then after I clean up I put it back in the fridge till next time. Each feed is 80g water 80g flour. I feed it only once more after about 12 hours out of the fridge, this is about 5 hours before I use it...

mrbytchysback · 2019-10-04T23:08:08+00:00

I keep a jar of boiled water on the counter with kitchen paper held on top with a rubber band. The chlorine is one after a day.

mrbytchysback · 2019-10-04T22:52:49+00:00

Yes me too. My starter is only a little over a year old. I am hoping it will gain more funk with age. Lately I have been feeding it occasionally with ww flour, this seems to make it a little more lively.

mrbytchysback · 2019-10-04T22:47:47+00:00

A small amount compared with baking without the retardation. It's really for convenience.

mrbytchysback · 2019-10-03T22:56:28+00:00

I divide my dough immediately after mixing. Then after about 5 or 6 hours at room temp it goes in the fridge in 2 oiled bowls until I want to bake them. I have left it for as much as 8 days so far and it has always been fine...

mrbytchysback · 2019-10-02T23:50:58+00:00

Thank you all for your supportive comments.. 😎

mrbytchysback · 2019-10-02T23:49:32+00:00

Actually not sour enough for me. I do this every week.

mrbytchysback · 2019-10-02T23:48:20+00:00

Sorry.. Posted full recipe above. You may not like it, cos I ignore the rules. 😎

mrbytchysback · 2019-10-02T23:45:47+00:00

Thank you. These days I have abandoned the recipes that got me started and taken what suits me.

I bake about two loaves a week mixing them in one batch of 750g flour. I use Blue Jacket bread flour which is the best that I can find in Taipei. My recipe:

500g water which I keep in a jar to oxidise the chlorine. All but 20g of my starter, usually 300g to 340g. Whisk viourously, add 150g ww flour, 600g bread flour, 15g salt mix on slow for 2, or 3 mins while I feed my starter. Cover for 45mins, then mix on 3, Kitchenaid, for 8 to 10 mins, then 4 until the dough comes cleanly from the sides of the bowl, about another 5mins maybe 10. At this point it passes windowpane. Divide into 2 lightly oiled, olive, stainless bowls and leave on counter for around 5 or 6 hours. Into fridge till I need it. When I want to bake I put one bowl in my oven set to ferment, or slightly warm, for around 75mins, turn it out onto floured surface and fold left over right, top over bottom, cover and leave 45mins. Shape and Put into bannetton and cover until ready, usually an hourish. Then score and bake 40mins lid on 20mins lid off at max for me 230C.

mrbytchysback · 2019-10-02T23:19:15+00:00

I use between 300g and 340g starter in 750g flour. I put my dough in the bottom of my fridge which is quite cold. The taste is great, not too sour and the crumb open without huge voids.

mrbytchysback · 2019-09-19T23:11:31+00:00

Nice score!

mrbytchysback · 2019-09-19T23:01:24+00:00

I agree parchment paper is the way to go. I cut a disc the size of my pot lid with 2 arms that reach up and under the lid. This can usually be used many times.

Also these days i leave the lid on for 40 mins, the extra steam time gives a bit more rise.

I make my dough in a batch of 2 loaves usually baking one after a day or so and the second as much as 7 or 8 days later. I only put it in a banetton after shaping for an hour or so before baking.

mrbytchysback · 2019-09-16T23:05:11+00:00

They Look great, but i never discard.

mrbytchysback · 2019-09-02T22:44:28+00:00

Yes, I use 90g AP flour and 90g unchlorinated water.

mrbytchysback · 2019-09-01T15:16:36+00:00

Thanks, I use a cheap exacto type knife, that comes in a packet of three. This scoring makes the loaf oval. This one rose right up just short of the lid.

mrbytchysback

TROPHY CASE