This hobby is a prison
you dont have to do it
>>21813124yeah it's like having a tomagochi. if you don't make lots of sourdough bread it's very annoying. so I freeze my starter for when I am in the mood.
kefir is also the same cycle
Just throw away the discard. What are you, poor?
>>21813124Discard is a meme.-Keep only small amount of starter-A small baseline amount means you are feeding it less and it wont grow as big (feeding ratio is 1:1:1 = starter:feeding flour:water)-Keep it in the fridge when not baking every day
I make bread all the time and I never bother with sourdough shit
>>21813124Do you need starter, or will the natural fungus in the air help make the starter?
>>21813412You can just make a starter with flour and water, the wild bacteria and yeast in the air will naturally ferment, creating the sourdough starter.Conventional knowledge says 5-7 days till its ready.I baked bread with mine on Day 3.
>>21813194that got me moldy starter.
>>21813489Actually the cold temperature hinders mold growth.Mold can be caused by unsanitary environment, contaminated containers, utensils, water, flour etc.Can also be caused by cross-contamination from other moldy foods.
>>21813412Natural fungus takes longer to ferment while other bacteria like lactobacillus can make the dough excessively sour, it will take maybe a month for it to evolve. Yeast adapted to dough will multiply exponentially and produce co2 making the bread fluffy and flavorful, if the yeast is potent enough you can leave it for a week and the dough is still fresh because it fights any alien bacteria or mold that enters its domain.Whenever my dough rises I pinch a piece off and drop it in the yeast jar. It's not even that difficult once you have a decent yeast strain.
>>21813124make sourdough in bowl, shape and bake... Take said old bowl with residue from last batch. Add a cup of flour and water until thinner than pancake batter and put in fridge. 3 - 5 weeks later I wanna make sourdough again... Add flour salt, kneed sneed and bake... Do it all over again. Its not hard.
>>21813124You can put it in the fridge and let it "die" and bring it back to life within a few days.But yes, I tried it and it's fucking gay.
>>21813194Yeah, but you still gotta toss some unless you use it every time you want to feed it and you gotta keep up with it at least every other week even fridged. You can really minimize it though, the most common popular methods create a stupid amount of discard and have you maintaining a pointlessly huge levain.
>>21814047Yeah it might not be worth it if you dont want to make bread or pizza once a week or so.But the ability to make fresh homemade sourdough bread anytime you want is pretty great.
>>21813124Yeah fuck sourdough. It's not good enough to be worth the hassle, even after you have a starter going properly it's significantly more finicky to bake into good bread.There's a reason most bread is made with single strain yeasts.
your mom is a prison
we need to lose this writing style brain worm>Yeah,
>>21814095>weIt would probably be easier for you to get over your own personal autistic little hang-ups over such inconsequential things.
>>21814095Yeah we do.>>21814059>There's a reason most bread is made with single strain yeastsIts easier to make breadslop. Companies dont use yeast because its nutritionally better for you—it creates decidedly inferior bread.
>>21814120>breadslop>nutritionally better>decidedly inferiorYou're retarded.
sounds like a big meme
>>21814125I am a genius.A bread genius.You like breadslop.
>>21813523>acktchullyfuck off.it got moldy.
>>21815527It sucks but your experience doesnt negate reality: cold temperature hinders mold growth, and there can be a host of reasons why it got moldy.
>>21814047cant you just feed it whenever you use it? or does it have to be fed every x days?Like say you make bread once a month, can you just feed it once a month or will it die or something?
>>21816197Apparently it can go months maybe even years without feeding it.
>>21816197I wouldn't push it that far, and you definitely have to tend to it daily or more at the start to get it going. Once it's set and doing well you can leave it for a week or two at a time. Longer than that you'll have to freeze or dry it and accept some revival time afterwards. Still, 3x a month feedings and maintaining a small starter you can generate an extremely manageable amount of discard.
I just got a sour dough starter kit off amazon for 8 dollars. I have ap, bread flour and rye flour. What do I do now?
>>21815542it got moldy
>>218177148 dollar kit and it didnt come with instructions?Im guessing its some dehydrated sourdough starter?If so mix it with equal parts flour and water, you dont need it to make a starter but it wont hurt.Keep everything as sanitary as possible.Wide mouth glass containers work great.Cover with napkin/cloth and rubber band (I use a coffee filter).
>>21817718Sounds traumatizing, any clue what went wrong?Try again or get over it and stick to yeast.
>>21817723I don’t know what it came with I didn’t open it yet I just bought it for the container it was cheaper than any other option
>>21817727well open it up and see what your'e working with
>>21813124The idea of sourdough is more fun than the final result. It's cool to grow your little pet mold, but the ultimate result is a shitty fucking bread that you have to convince yourself tastes good
>>21817760Skill issue cope.Of course your sourdough bread sucks, you are baking it with moldy starter.
>>21817760top tier bait, very good shit. now that i've bitten you can explain what kind of bread you like, i will tell you that you can make that with sourdough, then you will tell me either that it's impossible or that you just don't like anything sour at all and it's always going to be gross
>>21817732It just is a tall mason jar with a thin plastic spatula to mix with. Says I need 100g of ap flour and 100 grams of water to start this thing. Should I put some rye flour in too?:
>>21817885Try it with just the ap, you can feed it rye later.
>>21817935I ended up using just rye.
>>21817941Good call, apparently its really good to start one with rye.
