Sinless Sourdough Community
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Christine Rothman posted an update in the group
Sinless Sourdough Community 3 days agoHere’s Slomo’s first born….
He smells good, but not sure if he looks as good as he should…he’s kinda flat and the smile was more closed than open, if that makes sense. 🤷♀️
Christa Loughlin and Nancy Larente5 CommentsView more comments-
Wondering @sinlesssourdough@gmail.com could the flat issue be because it was on the wrong rack in the oven. Where should the rack be?
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I think it could be yeast related did you use the one she recommend and did you have double action baking powder???
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Nancy Larente posted an update in the group
Sinless Sourdough Community 3 days ago3 days ago (edited)
My starter seems much less active since I used it. After transferring it, should I go back to feeding it twice a day? Or can I stick to the 24-hour schedule, or only feed it if there’s hooch? Left is now and right was before i use for my first loaf
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Christine Rothman posted an update in the group
Sinless Sourdough Community 4 days agoI am such a proud mama right now. Slomo grew from the elastic band to where he is in the pic overnight! He’s growing like a weed, so much so, I don’t think his name is really fitting anymore.😆 I sing ‘You are my sunshine’ to him at least twice a day…I think he likes it!😁
My preferment is ready for baking today, so I’d prefer to wait a few…
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hahahah this is awesome!!!!! Bravo! He feels the love. You could call him Seabiscuit! (Seabiscuit was an American thoroughbred racehorse who became a symbol of hope during the Great Depression. Known for his small size and underdog status, Seabiscuit overcame early setbacks to achieve remarkable success on the racetrack. His most…
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Of course! Did you see my question about the Discard? Would love to make some tortillias.
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Nancy Larente posted an update in the group
Sinless Sourdough Community 4 days ago4 days ago (edited)
Well, it’s done, my first two breads. It’s hard to wait for them to cool down before slicing and tasting them. I’ll post a picture later once they’re sliced to show how they look inside
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AWESOME! The loaf looks amazing!!!! Congratulations. Once you taste it, you will know if you want to do more or less prevent meant to make it mustang or Moring. He did incredible job.
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finally cut a loaf.I really like the taste. This one is a little gummy to the touch. I’ll cut the other one later.
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Nancy Larente posted an update in the group
Sinless Sourdough Community 5 days agoI made my preferment and let it ferment for 48 hours with the intention of baking it today. Unfortunately, I can’t do it today. If I bake my bread tomorrow, can I leave it on the counter or is it better to put it in the fridge?”
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Yes, put it in the fridge. And then bring it out and let it sit for a few hours before you start to bake that way. It won’t be too too tangy. Please be sure to post some pictures!
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Okay, I’m going to put it in the fridge and I’m a little bit apprehensive and excited to make my first bread lol
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Christa Loughlin posted an update in the group
Sinless Sourdough Community 6 days agoHi Everyone! 👋
I was a tad late with my low-carb sourdough starter so she’s not quite as far along as some of yours, but I still wanted to introduce you to her!
I’d love for you to meet Carrie Breadshaw! 🤭👠
I know she still has a lot of growing to do, but I’m super excited to see what happens with all the delicious recipes we’re going make!…
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Christa the first batch will be the weakest as your dear little friend is getting to know your environment. Preferment for 48 hours on the counter to boost up the lacto goodness. This will compensate for the weakness for the first batch
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Love her name! Your next one could be Mr Big.😂
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Aileen Thomson posted an update in the group
Sinless Sourdough Community 6 days agoMy starter is very sad. I began on sunday night. I have followed instructions and ibhave fed every 12 hours. There is zero activity. It has filled my jar so i have split into 2 jars . What do i do?
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Aileen, it’s fermenting, but is slow. The slow activity could be that the environment is not warm enough. What brand of vital wheat gluten are you using? And what water are you using?
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Aileen the first batch will be the weakest as your dear little friend is getting to know your environment. Preferment for 48 hours on the counter to boost up the lacto goodness. This will compensate for the weakness for the first batch
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Aileen Thomson posted an update in the group
Sinless Sourdough Community a week agoa week ago (edited)
I did the first step for my starter and will feed every 12 hours. I did find double acting baking powder at bulk barn. Still have to find 00 flour. I did buy psyllium ( it was in the email under list of ingredients needed). But for the life of me i cant figure out where i use it. Not in preferment. Is it found in the individual recipes.…
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yes it is in the recipes
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Aileen, psyllium husks are used in every recipe. It helps to bind the low carb ingredients together and provided additional fiber to lower the overall carb count. 00 flour is available in most supermarkets. There’s President’s Choice, Robin Hood, etc. Just hit the baking section of a supermarket and look for pizza flour.
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Nancy Larente posted an update in the group
Sinless Sourdough Community a week agoa week ago (edited)
HI everyone. I’d like to introduce you to Hootchie Mama. She’s four days old but, contrary to her name, she doesn’t produce any hootch yet , just tons of pretty bubbles maybe I should change her name for bubbly mama lol. But soon she’ll overflow her jar. Since I don’t see any hootch, I understand she’s not ready yet?
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Nancy, having hootch simply means that Hootchie mama needs to be fed. The fact that she has no hootch means you are feeding her diligently. She looks BEAUTIFUL!!!
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“Oh, I thought I was doing something wrong because I didn’t have any hootch. So she’s almost ready since she’s almost at the top of the jar.
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Aileen Thomson posted an update in the group
Sinless Sourdough Community a week agoIf i cant find double acting baking powder what do you suggest?
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Hey Aileen use whatever baking powder you have. The double acting just adds that tiny edge to the dough for the best oven spring. But all baking powders will work. Be sure to see the carbs to ensure you are keeping your net carbs as low as possible.
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