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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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Christine Rothman posted an update in the group
3 weeks agoSinless Sourdough Community 3 weeks agoHey everyone! I’ve had Slomo napping in the fridge for the past week but took him out a couple of days ago so I could make another loaf. My attempt at scoring hearts, in honour of valentines day…lol….still need to hone my skills at scoring. Happy Valentine’s all!
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Beautiful!!!! Love the hearts!!!!
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Aileen Thomson posted an update in the group
4 weeks agoSinless Sourdough Community 4 weeks agoI am loving the consistency of this loaf. I think being in a confined container gives the best rise in my loaf. What brand spring water is everyone using … particularly those that get good rise in the starter.
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Aileen nice looking sandwich bread. Great job! As mentioned, most spring waters will work as they are 7 pH. Kirkland is over 8 and so inhibits the growth of the starter. Compliments Natural Spring Water is inexpensive and works well.
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wow nice loaf ! Now I really want to buy the same Dutch oven as you lol. I’ m usin PC spring water from Maxi
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Nancy Larente posted an update in the group
4 weeks ago (edited)Sinless Sourdough Community 4 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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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
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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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Aileen Thomson posted an update in the group
4 weeks ago (edited)Sinless Sourdough Community 4 weeks agoThis is my best tasting yet. Full disclosure i used pizza 00 style flour in the preferment and used bread booster in the dough. 24 hour preferment. Note to self. Turn the oven down when no lid. It rose too high for the lid
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Holy bananas, Aileen! That’s massive! Great job!!!! 🙂
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The texture look great!! Is it a dutch oven in a loaf form????
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Aileen Thomson posted an update in the group
4 weeks agoSinless Sourdough Community 4 weeks agoDoes the bread booster go into the preferment or into the dough? I put mine in the dough and it is riding huge wgen i dont get a rise 🤞🤞 ill share pics later
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I’m not sure what you are saying. “riding huge?” The bread booster goes into the mixer with the preferment and all the other ingredients.
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The bread booster is not necessary. It’s just an added touch.
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Christine Rothman posted an update in the group
5 weeks agoSinless Sourdough Community 5 weeks agoHelp, Shari! I can’t keep up with Slomo. This is him within 48 hours of rehousing 1/4 of him in a new jar. What do I do? I was hoping to bake once, maybe twice a week. Is it best to refrigerate him, feed him less or something else?
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same problem here but not a goos rise like yours i’m a bit jealous of your slomo i think your gonna have to change his name and stop singing to him lol
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This is GREAT! WOW! This kind of action usually happens after the 5th or 6th batch. Incredible.
Here’s a breakdown of how to keep your starter alive and ready for baking when you desire.
Process Overview:
Use 1 cup of starter for baking.
Put 1/4 jar back in the fridge, with the lid on, for storage.
When ready to bake again, take out the starter…
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Nancy Larente posted an update in the group
5 weeks ago (edited)Sinless Sourdough Community 5 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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