Culinary news (crossposted from DW)

[msconduct]

When I decided (long pre-pandemic) I wanted to make sourdough, it wasn't exactly an overnight process. There's a lot of advice out there on exactly how to go about it. A lot. For a long time, it just seemed easier to keep spooning in the commercial yeast and stay well clear

Comments

Tasty stuff...

[crazycrone]

Mmm, I've always liked sourdough, but since I had the gastric sleeve, it doesn't really agree with me. Dang.

[msconduct]

That's really odd, as it's supposed to be *more* digestible. What a pain.

[soon_lee]

That looks delicious!

(Having worked with yeast for years as part of my dayjob, I don't feel inclined to bring work home, so I never got into the whole sourdough thing. One time I tried to make a starter from the juice of wine grapes (Sauvignon blanc). It did not turn out well...)

[msconduct]

I can see why for you making sourdough would be like answering work emails at the weekend. (Only tastier!) I've heard of making a starter from grapes - purists tut at the idea of using anything other than water and flour, but who cares as long as it works. Except that it didn't. You'd know a lot more about this than me, but I wonder if wine grapes aren't sugary enough to give a starter sufficient boost. I never add sugar to a dough normally, but when a starter's struggling to get established it might possibly be a factor? I cheated by buying my culture so I got to sidestep that part. Interestingly, two of the starters Ed sells are from NZ, so we clearly have some vigorous local yeast.

[howlin_wolf_66]

Wonder how much 'catmint' goes for, these days? :-)

[msconduct]

Gosh, I can't imagine what you could possibly mean:).

[crazycrone]

It's mad; I seem to be less able to tolerate most 'healthy' options. Typical!