Aileen Thomson
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Aileen Thomson posted an update in the group
a day agoSinless Sourdough Community a day agoWhats the ideal tenperature that us good for the starter? I know my house is cool and i like it that way. I am placing it inside my oven but i cant jeep the light on because the light itself will take the oven up over 100F
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I think it’s 70°F. I tried in my oven with the door a little bit open it’s 80 and more degree. In my microwave its under 70 ° F . But I think in my pantry gonna be the winner my thermometer is at 70..9°
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Aileen this is a good article to read:
https://sinlesssourdough.com/low-carb-sourdough-starter-magic-and-science-explained/
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Aileen Thomson posted an update in the group
2 days ago (edited)Sinless Sourdough Community 2 days agoMy starter has more bubbles feeding every 12 hours. This is the start if day 8. Despite ny starter never once rising above my elastic placement after the last feed, I made my preferment today. Now to let it sit for 48 hours. 🤞🤞
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Your starter looks like mine and me too my starter did not rise , and I think I did a great job with my first loaf of bread. I made my preferment on Tuesday, let it ferment on the counter for 48 hours, and life being what it is, I couldn’t bake as planned on Thursday night. So I put my preferment in the fridge, as Shari said. I took it out…
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Aileen Thomson posted an update in the group
6 days agoSinless 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
a week ago (edited)Sinless Sourdough Community a week agoI 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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Aileen Thomson posted an update in the group
a week agoSinless 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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