Nancy Larente
-
Nancy Larente posted an update in the group
4 months ago (edited)Sinless Sourdough Community 4 months 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!
Shari MAC1 Comment-
I use My Compliments too!!! It’s awesome!
-
-
Nancy Larente posted an update in the group
4 months agoSinless Sourdough Community 4 months 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
-
Awesome!!!! Would love the recipe here! They look delicious!!!
-
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…
-
-
Nancy Larente posted an update in the group
4 months ago (edited)Sinless Sourdough Community 4 months 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.
-
Nancy Larente posted an update in the group
4 months agoSinless Sourdough Community 4 months agoI tried a bâtard loaf; my hearth cut was not deep enough.
-
Still looks amazing!!!! Love the hearts!!!
-
-
Nancy Larente posted an update in the group
4 months ago (edited)Sinless Sourdough Community 4 months 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…
View more comments-
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!
-
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
- View 2 replies
- View more comments
-
-
Nancy Larente posted an update in the group
4 months agoSinless Sourdough Community 4 months 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
View 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!”
- View 1 reply
-
- View more comments
-
-
Nancy Larente posted an update in the group
4 months agoSinless Sourdough Community 4 months agoI gave the bagel recipe a try today. They turned out huge, so next time I’ll make 10 bagels instead of 8.
-
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!!!
-
-
Nancy Larente posted an update in the group
4 months ago (edited)Sinless Sourdough Community 4 months 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…
View more comments-
Holy Moly, Nancy! That is absolutely gorgeous! I’m beyond impressed with your scoring! Fabulous job!!!!!! Whoop Whoop! 🙂
-
Wow, you’re getting so creative, Nancy! Beautiful!!
- View 1 reply
- View more comments
-
-
Nancy Larente posted an update in the group
4 months ago (edited)Sinless Sourdough Community 4 months 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.
-
Those look ah-may-zing, Nancy!!! Brava!!!😍🙌
-
Wow, Nancy they look F-A-B-U-L-O-U-S!!!!! You really have this down!
- View 1 reply
-
-
Nancy Larente posted an update in the group
4 months agoSinless Sourdough Community 4 months 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?
-
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!
-
- Load More