Nancy Larente
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Nancy Larente posted an update in the group
4 weeks agoSinless Sourdough Community 4 weeks agoI don’t know about you, but everyone who tastes my bread, regardless of the flour or fermentation time, loves it and leaves with half a loaf… So I always make 2 at a time. I also used my slicer to cut slices of the same thickness, it works great
Christa Loughlin4 CommentsView more comments-
Nancy that’s awesome. I have found the same. I give my practice loaves to the homeless and they love them. And I make bagels for my hair dresser’s boys who play hockey and love that the “sourdough” breaks down protein so the body better utilizes it! You’re an incredible “baker!”
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Nancy Larente posted an update in the group
4 weeks agoSinless Sourdough Community 4 weeks agoI gave the bagel recipe a try today. They turned out huge, so next time I’ll make 10 bagels instead of 8.
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Nancy they look beautiful! Yes the are “Montreal-style” bagels which means they are extra large, but you can make as many as you like. They turned out great!!!
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Nancy Larente posted an update in the group
4 weeks ago (edited)Sinless Sourdough Community 4 weeks agoI have Hootchie Mama and Son of Hootchie now think i’m gonna have to put one of them in the fridge to slow the process or feed less I dont know help!!!😂, not a real good rise like slomo but Still I’ve baked two days in a row🥨🍞, and have probably enough starter to make two more bread. Here’s the first loaf with Son of Hootchie, made with…
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Holy Moly, Nancy! That is absolutely gorgeous! I’m beyond impressed with your scoring! Fabulous job!!!!!! Whoop Whoop! 🙂
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Wow, you’re getting so creative, Nancy! Beautiful!!
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Nancy Larente posted an update in the group
5 weeks ago (edited)Sinless Sourdough Community 5 weeks agoI can’t wait for it to cool down. 40 minutes is way too long, I did one row with egg wash and the other with butter and Celtic salt on both.
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Those look ah-may-zing, Nancy!!! Brava!!!😍🙌
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Wow, Nancy they look F-A-B-U-L-O-U-S!!!!! You really have this down!
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Nancy Larente posted an update in the group
5 weeks agoSinless Sourdough Community 5 weeks agoMe again For the preferment, is it preferable to use the starter when you have just fed it, right before feeding it, or does it not matter?
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It doesn’t matter as you are adding the starter to a cup of flour LOADED with starch, protein, carbs, etc. It’s a cup of FOOD! for the starter. If you leave the preferment on the counter for 48 hours you’ll see that it starts behaving like a traditional starter. It doubles in size and becomes really fluffy!
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Nancy Larente posted an update in the group
5 weeks ago (edited)Sinless Sourdough Community 5 weeks agoI have bread booster, how much should I use in the bread recipe? It says 1-2% of the flour? Do we count only de flour or the oat fiber and vital wheat count ?
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Shari talks about the bread booster but it isn’t available on Amazon
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Start with 1 teaspoon and see how it works.
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Nancy Larente posted an update in the group
5 weeks agoSinless Sourdough Community 5 weeks agoI have a question. I’ve always kept my vital wheat gluten and my oat fiber in the fridge. Can this have a negative impact? I keep them in the refrigerator because I didn’t use them much, but now I’m going to use them on a regular basis. Should I take them out of the fridge?
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For vital wheat gluten, transfer the product to an airtight container immediately after opening. Store it in a cool, dry pantry away from direct sunlight and temperature fluctuations, ideally between 50-70°F. When stored properly, opened vital wheat gluten can last 6-12 months. You can also freeze it for extended storage, dividing it into… Read more
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Nancy Larente posted an update in the group
5 weeks agoSinless Sourdough Community 5 weeks agoInside my second loaf the texture is way better than the other one at brunch today evebody loved the taste sorry if I repeat myself I can’t see my other post with the picture
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Ohhh….I can see the difference. Looks super yummy!!!!😋
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Looks great! Great work!
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Nancy Larente posted an update in the group
5 weeks ago (edited)Sinless Sourdough Community 5 weeks agoMy 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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Nancy Larente posted an update in the group
5 weeks ago (edited)Sinless Sourdough Community 5 weeks agoWell, 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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