Subnostr

Well, there’s “ready” and then there’s thriving. I spent a year making mediocre, too-flat sourdough, and then something switched on and the starter became more active. I’m sure it can be done in less time, but it’s always easier to get a starter from someone else. They always have tons to give away.

Samah 1y ago

Thank you for the insight, I will look into it. Other than the starter being very active, do you think the rest is rather straightforward or are there any tips you’ve learned from experience?

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Discussion

Shawn 1y ago

Making the starter is pretty straightforward. It just might take some time or it might just die out in which case keep trying.

Once you’re ready to make bread, you gotta figure out how to make it work for you: your climate, sourness preference, and fitting it into your schedule. It’s not straightforward right off the bat. But once you get your process down, it’s pretty repeatable.

This is loosely the process I follow: https://www.pantrymama.com/how-to-bake-simple-sourdough-bread/

(Not my site, but still, sorry for the ad-garbage.)