I am a total bread baking noob but I love to eat it. Sourdough is my absolute favorite, so I need to give this a try.

I know I will need starter (I was planning on buying some online as I don’t know anyone irl), and I have a Dutch oven. Yes, there are tons of recipes online, but I want your tried-and-true ones, especially if they are suited for altitude.

Or maybe I need to read a book? If so, which one?

Basically, how do I stuff my face with homemade sourdough in the easiest way possible?

Thank you all!

  • bottle@kbin.social
    32·
    1 year ago

    Glad you got some laughs. You’re still incorrect. I remember exactly what it smells like. And I still have my original starter, both fed the same flour, both completely different. Again, I keep my starter sealed in the fridge, any trace amounts of small bacteria are overcome by the massive colony of bacteria already there.

    Can you please explain how the puratos lab (https://sourdoughlibrary.puratos.com/en/) maintains their collection of starters if they all become the same thing when you feed them the same flour?

    Source: I studied sensory evaluation methods and conducted studies with several hundred participants.

    What does that have to do with bread? lol.

    Starters contain the yeast that’s in the flour and the air where they are made. So whatever yeasts are in your bought starter – they will quickly be replaced by the ones you add.

    Then you say: And maybe the defining variable is your local microbiota, not the flour, IDK

    Which is it? Does the flour matter or not? lol that was the point I was disagreeing with then you flip flop or something.

    Aye caramba man just bake some bread.

    • yA3xAKQMbq@lemm.eeEnglish
      2·
      1 year ago

      Can you please explain how the puratos lab

      Yeah, I can explain that:

      “… refreshed every two months with the original flour with which it was made, thereby replicating conditions in the original bakery.”

      https://www.questforsourdough.com/puratos-library

      Funny, mh?

      What does that have to do with bread?

      Nothing, it means you don’t have any idea how “that starter from etsy” smelled.

      Starters contain the yeast that’s in the flour and the air where they are made.

      Then you say: And maybe the defining variable is your local microbiota,

      🙄 You really have issues reading, don’t you.

      lol that was the point I was disagreeing with then you flip flop or something.

      My point was that a bought starter will change at your home, but since your own source shows that it is in fact the flour, you probably should go bake some bread. aY cArAmBa.