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23d • Bread Banter 💬 🥖
Fermenting Friday is Here!
Many of us are focused on getting our sourdough starters ready for a weekend of baking (more on that in a sec...)
But Fermenting Fridays are for shout outs of any fermentation projects you have going. So whether you focused on bread-baking, yogurt-making, kombucha-brewing, or anything else--let us hear about it!
Back to starters. For last several months I've tried to keep my starter unrefrigerated and fed twice a day. I know this isn't for everyone, and if you're satisfied with the results you're getting however you maintain your starter that's great and I'm happy for you.
But since I've seen such an improvement with my own starter, thought I'd break down the numbers for you.
The simple math is this: 5+5. Let me explain. Every morning I start with 1 gram of starter and add 10 grams of flour and 10 grams of water. I repeat that every evening. This takes me just 5 minutes a day and costs me about $0.05 for flour. So for 5 cents a day and 5 minutes of my time I've unlocked the strongest, healthiest starter I've had in years. And if needed, I can always pop into the refrigerator about an hour after feeding and pull it back out a couple days later.
So 5+5=Better. For me at least. It's simple. Very little mess or waste. Easy to scale up when I need more for baking. I like it and plan to keep doing it.
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Fermenting Friday is Here!
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Turn sourdough struggles into success! Since the 90s, I've been baking sourdough bread and now help others improve their own sourdough bread baking.
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