can i leave my starter in a cold room so it takes a few days to rise and i can bake bread every three days or so? has anyone tried that? i have a room that stays 50F or so or even colder it feels sometimes.
Your starter looks really healthy on top. The one on the bottom looks like it completely used up it's feed. I feed mine about 20% more flour than normal and put it right in the fridge. It usually makes it about a week before it gets that active. Here is the one I placed in on the 9th. Next feed is the 16th.
I've had a liquid on top of my sourdough starter that looks very similar to that when I forget to feed it for a few weeks. The one I tossed this winter was 3 years old. Looked alright. But, smelled a little off when I reactivated it.
That's just to bring your initial mix together. I've always used a spoon. Just figured I'd give it a try and see if it makes any difference. It was only 8 bucks.
It's a Danish Whisk It's design gives it 5% of surface area of a spoon making it a lot easier to combine bread dough, quick breads and cake batter. Sent from my SM-G960U using Grasscity Forum mobile app
So mostly for started though not when making an actual loaf yes? However, the cake part seriously perked me up. Lol Sent with my new moo moooo
My girlfriend bought me a new Kitchenaid stand mixer this fall. But, I still make everything by hand except. Meringues,frostings and whipped creams.
The Danish Whisk works great. Faster to mix and much less effort. These are some slider rolls I made for our dinner tonight. Plain and everything bagel topping. Heavn, I love the mixer. But, for most things I still hand mix. Cleanup is a bit lengthy. I got a dark blue one. Edit: Here's a photo of the crumb. Just finished dinner, they were delicious.
I gotta share this little gadget as long as we're talking tools. You squeeze it which opens the spring and stick it a bowl of flour, close it and use it to sprinkle flour over your work surface when working your dough. Sent from my SM-G960U using Grasscity Forum mobile app
When I first started baking, Lumperdawgz aka Clackamas Coot was my sensei and he got me a few must haves that he couldn't live without, one of which was the nifty flour duster. He also gave me a lame', which is a scoring tool, some linen towels for turning baguettes out onto and the "Bread Baker's Apprentice" book by Peter Reinhardt. After seeing all of the pics you and @skunker~ have been posting, I really have to get busy again. It's a fun hobby.
I love all kinds of baking/cooking. I do have a lame. I also have white flour sacks I dust and use for turning baguettes. I'm not sure I've posted pictures of those here on GC. I do have the flour duster saved to my amazon account for my next order. I'm going to try soft pretzels again soon. Next bread for me will be a Cinnamon Star bread. I've made it a few times. Lightly sweet bread,great with coffee or tea.