Sleeve
I reread the forum up and down - one mess in my head. I bake bread every other day. Is there a starter culture (without yeast) that does not need to be cooked for a long time before use, which is suitable for frequent use? Or will you have to start two leavens?
And the technology of leaving for the sourdough after its initial preparation is a little incomprehensible: they put it in the refrigerator (how long it was stored there, how often to feed it, feed it and immediately put it in the refrigerator or let it stand in a warm place and then remove it), before baking they took the sourdough out of refrigerator, fed and ...... ?? Are you ready when you double up?
Admin
Do you want to eat delicious bread?
Bring up several different starter cultures for alternating use - as many do. And you will have a full Tamagotchi refrigerator
And then buy another special, refrigerator for storing starter cultures ... and your home will be happy with delicious fresh bread
rinishek
Get a Frenchwoman - she's ready to bake every 6-10 hours!
Ilona
Quote: Admin

Bring up several different starter cultures for alternating use - as many do. And you will have a full Tamagotchi refrigerator
And then buy another special, refrigerator for storing starter cultures ... and your home will be happy with delicious fresh bread
About tamogochi - it's to the point!
And about the sourdough refrigerator, is that true? There are such? Where do they get it, how they look, what sizes?
Admin
Quote: ilonnna

About tamogochi - it's to the point!
And about the sourdough refrigerator, is that true? There are such? Where do they get it, how they look, what sizes?

Please see Cooler Bag

Is there a starter culture for frequent use

Make a request on the internet, there are many and different. And you can buy them in household appliances stores
Admin
Another option 🔗

Is there a starter culture for frequent use
Ilona
ABOUT! Exactly !!! You can adapt the cooler bag, thanks for the tip! I like Coca-Cola more, it is even regulated)
Scarecrow
Quote: Sleeve

I reread the forum up and down - one mess in my head. I bake bread every other day. Is there a starter culture (without yeast) that does not need to be cooked for a long time before use, which is suitable for frequent use? Or will you have to start two leavens?
And the technology of leaving for the sourdough after its initial preparation is a little incomprehensible: they put it in the refrigerator (how long it was stored there, how often to feed it, feed it and immediately put it in the refrigerator or let it stand in a warm place and then remove it), before baking they took the sourdough out of refrigerator, fed and ...... ?? Are you ready when you double up?

You will have to read the starter section on this forum. Naturally, it is best to start with general topics, with theory. Then the head will more or less settle down. It is very difficult to explain the same thing from scratch every time, because there is a lot of information, and your questions are voluminous. The answers are repeatedly described and are definitely in the sections about leaven.
Ilona
Scarecrow, Gilza's post is from April last year, I hope that during this time she has already figured out the leaven. It was I who swayed this topic (just re-reading everything about leaven) and asked about the refrigerator. I already realized that you can adapt the portable refrigerator.
Scarecrow
Quote: ilonnna

Scarecrow, Gilza's post is from April last year, I hope that during this time she has already figured out the leaven. It was I who swayed this topic (just re-reading everything about leaven) and asked about the refrigerator. I already realized that you can adapt the portable refrigerator.

Oh, sorry, I haven't looked at the date ...

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