Jan 12 ā¢ General discussion
š„Welcome to the Outlaw Sourdough Society!
Yāall, I started my sourdough journey just before COVIDā¦just before it was cool. Back then, the internet had barely any info, so I learned by trial and error. Then COVID hit, and suddenly everyone had rulesācountless groups, countless websites, countless āmust-dos.ā Some rules I tried, some I ignored, and I realized I did just fine before all the madness. Now, Iām in a ton of groups and, yes, I freely share my rule-breaking opinions to be flogged on a regular basis.
This group? Itās our space to break the rules, embrace happy accidents, and make sourdough fun again. Every loaf has its quirks, every starter has a personality, and every bakerā¦ well, you do you!
To kick things off, we want to know: whatās one sourdough āruleā you regularly break? Do you feed your starter at midnight? Skip the autolyse? Add an unexpected ingredient? Share your rebellious secrets below ā no judgment, only bragging rights. š
And hereās my biggest rule-breaking confession: I refuse to keep my starter at a āperfectā temperature. No warming mats, no oven lights, no blankiesā¦ NOTHING. My starter lives right here on my counter in my Texas home. Itās a living thing and perfectly happy to adapt to its environment. If your kitchen is between 55Ā°ā85Ā°F, itāll be just fine too!
Stick around ā in our next post, weāll dive into what to feed your starter. Spoiler alert: I add a surprise ingredient. Yes, another rule broken. Tune in for my secret!
0
0 comments
š„Welcome to the Outlaw Sourdough Society!
powered by
skool.com/outlaw-sourdough-society-6971
Welcome to Outlaw Sourdough Society: ārulesā are optional, starters wild, crusts crunchy, and every loaf a little bit rebellious.
Suggested communities
Powered by