Why centuries-old bread techniques are making a surprising comeback in home kitchens
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18 replies
Read somewhere: "Sourdough starter is Tamagotchi for grown-ups."
That was a post here on Lemmy a day or two ago on c/all
I love everything about sourdough but maintaining and feed it when I don't need it. We don't really consume enough bread to make a loaf every time it needs to be fed. The rest of the process and the taste and amazing but I don't love the Tamagotchi feeding aspect enough.
I keep a 60g starter in my fridge and only feed it when I want to make a loaf (every 2-3 weeks). Pretty much zero waste and super low maintenance :) keeping a bigger starter might look cool but practically speaking you don’t need anything huge.
I think my problem is that I will make a loaf once a month in the colder months and then nothing in the warmer months. So it takes forever to wake it back up every time. I think I will need a smaller starter next time
Ah gotcha. That’s fair enough. I’ve never tried it before but apparently drying out the starter is a way to make it last for long periods of time and then be quick to refresh.
Interesting. I might try drying it out. It seems like still will take a bunch of time to reawaken but would be nice for the warm months. I will keep it in mind
In Germany you can buy powdered starter in the supermarkets
Oh. That's so nice. I would love to have a powdered starter easily bought. I've seen wet starts for sale but not cheaply and at speciality stores
Hey, why not? We've already got the circuses, and Caligula's distended third testicle in office. Let's get this Bronze Age redo started, fellow plebians! 🤷🏼♂️
The sea people are coming from inside the country!
This is the Dark Souls 2 of bread making
Love it, fantastic taste and texture 🥰
Now I want to make another sourdough loaf
My unpopular opinion is that sourdough is fucking gross. Nearly every other type of bread is superior to it.
It's bread, it's not supposed to be sour! It can be sweet, it can be savory, but not sour! Sourbread tastes like you used spoiled milk to make it!
Very unpopular opinion indeed. I would love to convince you by tasting some of my brioche: sugary and buttery delicious fluff started with sourdough.
Wait until you find out about yeast
If you hate sourdough try something that isn't San Francisco sourdough. Other sourdoughs aren't as tart as San Franisco type. I love the French Pain au Levain much more. Try it out if you see it somewhere