Nancy Larente
-
Nancy Larente posted an update in the group
4 months ago (edited)Sinless Sourdough Community 4 months 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 ?
5 CommentsView more comments-
Shari talks about the bread booster but it isn’t available on Amazon
- View 1 reply
-
Start with 1 teaspoon and see how it works.
- View more comments
-
-
Nancy Larente posted an update in the group
4 months agoSinless Sourdough Community 4 months 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?
-
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
-
-
Nancy Larente posted an update in the group
5 months agoSinless Sourdough Community 5 months 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
-
Ohhh….I can see the difference. Looks super yummy!!!!😋
-
Looks great! Great work!
-
-
Nancy Larente posted an update in the group
5 months ago (edited)Sinless Sourdough Community 5 months 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
-
Nancy Larente posted an update in the group
5 months ago (edited)Sinless Sourdough Community 5 months 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
View more comments-
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.
-
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.
- View more comments
-
-
Nancy Larente posted an update in the group
5 months agoSinless Sourdough Community 5 months 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?”
View more comments-
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!
-
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
- View more comments
-
-
Nancy Larente posted an update in the group
5 months ago (edited)Sinless Sourdough Community 5 months agoHI 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?
View more comments-
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!!!
-
“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.
- View more comments
-
-