when did you realize surdoe is not science?
>>22028255Never. Bread is simple like your mom
>>22028257you meant easy
>>22028258No simple. She has not smarts.
>>22028259but my mom is a whore
>>22028260Be nice to your mom, anon regardless of her behavior. SHE brought you into this world, granted you consciousness, so the least you can do is be nice to her.
>>22028255itys pronounced sour dough
>>22028267>SHE brought you into this worldproof she is a whore
>>22028331this!!
>>22028329b a s e d
>>22028255everything is Science bro but also anybody who says "baking is science" is a bakelet supreme. dead giveaway
its the starter that scares me off>yea bro feed it every day twice a day or else itll die>then let it die then bring it back to life then let it die again>then when you smell a yeasty smell its ready but not too yeasty otherwise itll spoil everythingfuck that im sticking to hwite bread
>>22029211They are saying this to scare you I had a stiff starter in the fridge for weeks I bathed a tiny amount I could harvest in sugar water fed it and used 300g of the supposedly acidic and dried discard, as it was, to make something because I didn't want it to go to waste....eyeballed it adding 700g or so of flour and 480 water it turned into regular bread with regular non acidic taste and it's the one in the pic
>>22029211You can make stuff with the starter. I feed my once daily at 75% hydration and use it to make an English muffin for breakfast.
>>22029211It's a lot simpler than you think. By and large, sourdough starter is just what you get when you let flour ferment on its own. The alcohol that the yeast produces is usually enough to kill anything that would be hazardous to you, and the "sour" part comes from bacteria that can survive alongside it, and that stuff isn't hazardous. The steps you take for feeding it or storing it are just about giving the yeast the nutrients it needs to keep killing anything hazardous and then keeping anything else from growing in it when it's inactive, respectively.I'm oversimplifying it a bit, but really isn't much more complicated than that.
>>22029211Google llevito madre an Italian in my kitchen, and do a stiff starter unlike the liquid garbage it's much more forgiving and easier to bake with it's like letting a small bun overproof for a 2 weeks and using to make another
>>22030441>>22030465>>22030731>>22030768youre all liars look at this fucking bullshithttps://en.wikibooks.org/wiki/Cookbook:Sourdough_Starterim very happy with my basic bitch ciabattas thank you
>>22031206>wiki article manages to expand 5 minutes of scooping goop per week into a book length autism screed about ph levels and shit
>>22028255no mister, accent on the doe
>>22031206You're seriously overthinking it. This article is mostly talking about optimal and refined control of your culture. The reality is that both lactobacteria and yeast are really durable and the "Making your own starter" section is dedicated to culturing particular flavors or strains.That's really the point that sourdough becomes an actual science and only matters if you're trying to be artisan or commercial. For home cooking purposes though, all you need is water and whatever starch you got laying around. These are organisms that survive on their own in the wild and you're just giving them a place to thrive.
>>22028255Anybody can make sourdough but not everybody can make it well
>>22031384there is no good or bad suredoe as long as you make it stiff even if its high hydration, the foulest suredoe i ve had were extremely acidic and the only way suredoe with stiff starter can taste acidic is only if you bake the starter as is
