Nancy Larente
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Nancy Larente posted an update in the group
2 weeks agoSinless Sourdough Community 2 weeks agoReally using a slicer it’s a game changer. Doing grilled cheese for breakfast.
Shari MAC1 Comment-
That’s awesome Nancy! I’ve been looking fo the old fashioned one.
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Nancy Larente posted an update in the group
2 weeks agoSinless Sourdough Community 2 weeks agoI was nervous about putting my sourdough starter in the refrigerator, but it went perfectly. I took it out of the fridge, made my preferment, and left it on the counter for 24 hours. The result was the best preferment I’ve ever had, very elastic. Split the dough in two to make mini loaf .
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Nancy thanks for sharing that info! So good to know. You can also put starter in a mini brownie tray with a cover. Freeze or. Then pull out one brownie size frozen square to thaw and feed for a few days to use. That way you always have extras in case something happens and one goes bad.
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Good to know, I’m definitely going to freeze some sourdough starter in case of a disaster.
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Nancy Larente posted an update in the group
3 weeks agoSinless Sourdough Community 3 weeks agoBe careful what you wish for. I used to be jealous of Slomo, but now that my sourdough starters are doubling and coming out of their jars, I don’t like the smell they give off. I used to love their smell. Is it because I’m not feeding them enough? I’m doing a cracker test and the smell doesn’t make me want to taste it. I put them in the fridge…
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ouf! everything is fine they smell and taste good once bake
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I’ve been experimenting and found that sprinkling dill pickle seasoning on crackers right out of the oven is amazing! It’s super delicious. Just add a little at a time and taste as you go. I used a lot more dill pickle seasoning than salt and vinegar.
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Nancy Larente posted an update in the group
3 weeks agoSinless Sourdough Community 3 weeks agoWith the remaining dough from the bites, I tried making mini chocolate breads with Krisda chocolate chips. Waiting for all of them to cool down
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Very cool. Did you bake them all in a Dutch oven or just on a pan?
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Nancy Larente posted an update in the group
3 weeks agoSinless Sourdough Community 3 weeks agoMy husband asked for cinnamon bites, and I wanted pretzel bites. Ta-da!
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They look amazing!!! Sugar free?
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not the cinnamon bite they have sugar in the cinnamon coating
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Nancy Larente posted an update in the group
3 weeks ago (edited)Sinless Sourdough Community 3 weeks agoOMG, I changed the water for the compliments brand to feed my starter this morning, and Houston, we have lift-off! Son of Hootchie is rising!
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I use My Compliments too!!! It’s awesome!
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Nancy Larente posted an update in the group
3 weeks agoSinless Sourdough Community 3 weeks agoI made crackers using an original sourdough cracker recipe. It’s just butter, sourdough starter, and salt. I can’t wait to see Shari’s recipe, but these are a success
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Awesome!!!! Would love the recipe here! They look delicious!!!
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200 grams of starter
2 Tbsp unsalted butter, melted
1/4 tsp fine sea salt
Seasonings to taste – flaky sea salt, everything bagel seasoning, sesame seeds, etc.*Preheat the oven to 350°F and line a baking sheet with parchment paper.
Melt the butter , Add the starter and salt, and mix in nblender till smooth
Pour the mixture onto your…
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Nancy Larente posted an update in the group
3 weeks ago (edited)Sinless Sourdough Community 3 weeks ago@sinlesssourdough@gmail.com Tried a Dutch baby; the outside was fabulous, but the eggs separated. I blended the sourdough starter with the milk. Should I have blended everything together and put it immediately into my pan? My pan was very hot, and the butter was sizzling when I added my batter.
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Nancy Larente posted an update in the group
3 weeks agoSinless Sourdough Community 3 weeks agoI tried a bâtard loaf; my hearth cut was not deep enough.
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Still looks amazing!!!! Love the hearts!!!
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Nancy Larente posted an update in the group
3 weeks ago (edited)Sinless Sourdough Community 3 weeks agoMy starter doesn’t double in size like Slomo’s. It’s more like elastic when I feed it, but it doesn’t rise. I feed it 1 tablespoon of oat fiber and vital wheat gluten, and 2 to 4 tablespoons of water. It’s at about 74 degrees. I still make good bread and other things. Am I worrying too much? Slomo has really set the bar high for my…
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Nancy if you keep feeding HM when she is at the top of the jar she will burst above the rim like Slomo. You have probably just used her when she hits the tip. That extra feeding or 2 takes her to the sky! It’s not necessary but it’s cool to experience!
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They never rise; they stay the same after feeding. Maybe they rise a tiny bit over the elastic, but they never double or even rise an inch. But I still bake with them. The bread tastes good, and I even made crackers with just the starter, butter, and salt. They were so good; the first batch disappeared in minutes! I had to make a second one, lo
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