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Nancy Larente posted an update in the group
4 months agoSinless Sourdough Community Be 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 now that they’re active, but the smell makes me less inclined to use them
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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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What a great idea!!! Just watch the sodium!
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If you’re using Parmesan in the crackers you’ll probably get that “smelly feet” smell. That’s how good quality parmesan smells. I love it. Shawn hates it. Turns him off. You might want to try Asiago instead. If you’re starter is now growing too fat, then add only 1 teaspoon each of vital wheat gluten and oat fiber. That way it’s staying fed but won’t grow as quickly. Use the 1/4 left in the jar and feed it more slowly.
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Okay, I’m going to do that. I put my sourdough starter in the fridge to slow down fermentation. I used a whole jar of starter to make my crackers, so now I only have Hootchie Mama left. That will help with managing the starter
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