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Yours came out nicely! Looking like the Panera bread bowls for soup. I've got my sourdough starter going. Have you ever tried a liquid starter? Ran a test with some of the starter I first discarded for feeding to make some small sourdough bois, which ended up liquid and odd. Paging Devac and scissortail as well on a couple tips I haven't been able to sort out: 1. Glass or plastic container? (Just noticed a crack in my mason jar) 2. Thoughts on 'keepers vs. discarders' method? I don't like the idea of throwing out so much. Am I reading this wrong, or you can feed once a week without refrigerating? 3. Any tried and trued ratios of flour to water in attempts to get the starter back to a solid state (it became liquid).