Replying to Avatar MichaelJ

I made some more fresh sourdough this morning! With this batch, I experimented with ways to make the loaves less crusty, and I got to try out my new bread lame I received as a Christmas gift.

The flour is half white bread flour and half whole wheat. I undersalted them just a tad, but at least I remembered the salt this time!

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Low Information Voter 2y ago

Looks delicious!

I love eating sourdough bread, especially rye, but keeping the culture alive feels like looking after a baby again... Are automated sourdough culture feeders a thing?

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MichaelJ 2y ago

I haven't heard of one, but I haven't found managing the starter to be too difficult. I typically put it in the fridge when I don't need it, so it goes dormant. Then when I want to make bread, I take it out and feed it so it wakes up.

The challenge for me is figuring out what to do with all the discard.