qwertynerd97 replied to your post “One of my gifts for Christmas was a packet of San Francisco sourdough...”
(Oops, I didn’t see the no advice, sorry, I was just excited ‘cause I had the same starter)
No worries, your enthusiasm tempered it! :D
tienriu replied to your post “One of my gifts for Christmas was a packet of San Francisco sourdough...”
this is why I don't understand sourdough starter - it's so time consuming instead of being less????? (but it tastes so good goddamnit)
I honestly don’t really get it, flavorwise. I don’t taste much difference between sourdough and, say, Italian or regular white. It might be a supertaster thing where I’m tasting one underlying note (like with beer), but I spent years and years in San Francisco and never understood the big deal about sourdough.
feanna replied to your post “One of my gifts for Christmas was a packet of San Francisco sourdough...”
There is a reason why people jumped on the yeast wagon for bread baking when it became widely available. :D I've done the sourdough thing and yes, you have to time it righ! You can adjust the times somewhat by adjusting the temperature, but this will also potentially modify the end result a bit. So you also have to start at the right time of day. The bread does keep a long time though! So, no need to bake every few days, if you wanted to make all your own bread that way.
I think the problem is that whether or not it keeps longer than another kind of bread...I still eat bread, so the need to make more bread is pretty constant. :D A large loaf might last me two weeks if I halve it and put it in the freezer, but honestly I make bread almost every weekend. It’s one reason (texture is the other) that I moved from no-knead bread to more conventional breads; no-knead requires a 12-18 hour rise, followed by a second short rise, which means a lot of pre-planning. If I’m suddenly out of bread, my greek yogurt bread takes about two hours, and my applesauce challah takes a little over three. I can make a loaf of bread in an evening with those, if I really need to. They do require more complex ingredients, but stuff like greek yogurt, eggs, honey, applesauce, I almost always have on hand for other eatin’.
whatdoyoumeanitsnotawesome replied to your photo “wandererriha: oldfarmhouse: https://weheartit.com/entry/269315318 ...”
that's oor Sam, goin' straight to MURDER
IT’S WHAT I DO. :D