Just curious really. I don't bake very often, so sometimes I question why on earth I keep a starter alive. If it didn't take a couple of weeks to get a new one going...
Just curious really. I don't bake very often, so sometimes I question why on earth I keep a starter alive. If it didn't take a couple of weeks to get a new one going...
8 Comments
deegeese@sopuli.xyz · 3 pts · 2y
I bake bread 2-3 times a week.
If I need to take a break I give the starter a good feed then into the fridge.
Risk@lemmy.world · 1 pts · 2y
See I'm afraid of the fridge as my starters always seem to develop a kind of acetone-y smell once in the fridge - that no matter how long I feed for out of the fridge, just won't go away.
I'm not at home enough to bake that often - at best I could maybe do twice across a weekend and maybe pizza dough once a week.
evasive_chimpanzee@lemmy.world · 1 pts · 2y
That's gotta be down to the exact mix of bacteria and yeast you have. I've had that with starters before, but my current one is a champ in the fridge. How much volume of starter do you keep? I only ever have about 60 grams going. To make bread, I always just step it up once or twice. That way I never have to discard anything
Dontbesourdough@lemmy.world · 2 pts · 2y
I bake around 2–3 loafs a week. Freezing half loafs quite often to make grilled cheese sandwiches with during the weekend.
Acernum@lemmy.world · 2 pts · 2y
I usually bulk bake 2-4 sourdough loaves in a weekend and freezing all but 1 loaf. That leaves me plenty of baking energy to make other breads or desserts throughout the month or just experiment on creating something
Risk@lemmy.world · 1 pts · 2y
Do you slice before freezing?
Aux@lemmy.world · 1 pts · 2y
Used to bake 2-3 times a week, now rarely bake, because a bit busy with work and other stuff. Will bake more often again during colder months.
callcc@lemmy.world · 1 pts · 2y
Usually two loaves per week in one baking. One goes in the freezer and one in our bellies.