Thank you! I followed your directions and made my first starter ever (only one false start!) and also the KA sandwich loaf which did call for yeast but am keen to try without. Also made your sourdough discard pancakes - all turned out successfully! Thank you so much for your careful and detailed instructions! 🍞🫶
I have been meaning to share another sourdough hack here. Once you have a good strong starter, scrape the dried up starter from the sides of your jar whenever you change jars. Pop it into a little ziplock bag (or other airtight container) and stick it in the freezer-labeled. As someone who has killed many a starter, this has saved me several times from having to start completely from scratch. If you accidentally kill your starter you can start over, adding this dried up starter to your flour and water, and you will get a nice strong starter again in a shorter time than starting with just flour and water.
For sure! You can also spread some in a super thin layer on a piece of parchment -- you only need a small amount! And let it dry completely at room temperature.
It should be crumbly and totally dry.
You can put the dry pieces in a small jar and keep it in your pantry. Same idea!
I have sent starter to people doing this -- just tucking a few small flat pieces in a baggie, in a card in an envelope. They have successfully started their sourdough journey like this!
What is the purpose/ benefit of leaving the yeast out? 🧐
So you can go full sourdough/natural fermentation!
That's what we are aiming for here.
But you don't have to leave it out if you don't want to! I just promised I'd teach how to use natural fermentation without discarding
Thank you! I followed your directions and made my first starter ever (only one false start!) and also the KA sandwich loaf which did call for yeast but am keen to try without. Also made your sourdough discard pancakes - all turned out successfully! Thank you so much for your careful and detailed instructions! 🍞🫶
I have been meaning to share another sourdough hack here. Once you have a good strong starter, scrape the dried up starter from the sides of your jar whenever you change jars. Pop it into a little ziplock bag (or other airtight container) and stick it in the freezer-labeled. As someone who has killed many a starter, this has saved me several times from having to start completely from scratch. If you accidentally kill your starter you can start over, adding this dried up starter to your flour and water, and you will get a nice strong starter again in a shorter time than starting with just flour and water.
For sure! You can also spread some in a super thin layer on a piece of parchment -- you only need a small amount! And let it dry completely at room temperature.
It should be crumbly and totally dry.
You can put the dry pieces in a small jar and keep it in your pantry. Same idea!
I have sent starter to people doing this -- just tucking a few small flat pieces in a baggie, in a card in an envelope. They have successfully started their sourdough journey like this!