What are you baking?

[Biddlybee]

<has massive grumpy stomp>

I think my starter is deaded

 

[existentialist]

<has massive grumpy stomp>

I think my starter is deaded

It will rise. Try again.

 

[Biddlybee]

I can't afford to keep wasting flour.

 

[Riklet]

My slightly tweaked xmas cake.. only managed to do it xmas eve so had to adapt a bit. Honey and pecan topping which has turned out great.

 

[RubyToogood]

I don't know if this is helpful to anyone but my kitchen is freezing too, so I got a microwave that is also an oven and does a 40 degree setting (it's Daewoo, can look for more information if anyone likes), so I prove all my dough in that. It also has a timer which means I never forget it and let it become enormous.

OMG I wish I had known this was a thing before I replaced my microwave, instead of just buying a yellow one. Although the optimum temperature for both sourdough and yeast is 24-25°C.

 

[Biddlybee]

I don't think our flat gets up to that temp in the winter.

I might need rescuing from you or MsT again

 

[moose]

I don't think our flat gets up to that temp in the winter.

I might need rescuing from you or MsT again

Stick it up your jumper, B! both to warm it up out of the fridge, and to make it rise when you've fed it.

 

[Biddlybee]

I'm not much warmer

What sort of pot are you keeping yours in moose? Mine's in glass

 

[RubyToogood]

I'm not much warmer

What sort of pot are you keeping yours in moose? Mine's in glass

It occurs to me that actually you could try, when you make the batch of starter to bake with, putting it in an insulated mug or thermos (with the lid open slightly). If you make it with warm water (allowing for the fact the original starter will be dead cold, so really warm) that should help it along. I might have a spare one somewhere if you don't. Happy to provide starter also once de-covidified.

 

[polly]

OMG I wish I had known this was a thing before I replaced my microwave, instead of just buying a yellow one. Although the optimum temperature for both sourdough and yeast is 24-25°C.

It depends on the yeast - some thrives at about 38 - but yeah possibly a bit hot. Seems to work fine, but I'm not really a very skilled baker so my standards are low

((((Biddlybee)))) I couldn't bear wasting all that flour to revive mine either. They can be drama queens.

 

[existentialist]

It depends on the yeast - some thrives at about 38 - but yeah possibly a bit hot. Seems to work fine, but I'm not really a very skilled baker so my standards are low

((((Biddlybee)))) I couldn't bear wasting all that flour to revive mine either. They can be drama queens.

Thing is, if it's not in there long, not that much of it is going to get close to 40C.

Also probably worth mentioning that baker's yeast is generally a lot more tolerant of temperature (and everything else) than the complex of yeasts and bacteria that make sourdough. Like you say, sourdoughs are drama queens

 

[Biddlybee]

It depends on the yeast - some thrives at about 38 - but yeah possibly a bit hot. Seems to work fine, but I'm not really a very skilled baker so my standards are low

((((Biddlybee)))) I couldn't bear wasting all that flour to revive mine either. They can be drama queens.

That and having to buy bread on top

It occurs to me that actually you could try, when you make the batch of starter to bake with, putting it in an insulated mug or thermos (with the lid open slightly). If you make it with warm water (allowing for the fact the original starter will be dead cold, so really warm) that should help it along. I might have a spare one somewhere if you don't. Happy to provide starter also once de-covidified.

I've been letting it come to room temp (lol) before the pre-bake feed. Close to radiator, wrapped up in a towel. Will give the thermos a go today and see if that helps. I've got an insulated mug with a drinking hole...

 

[moose]

I'm not much warmer

What sort of pot are you keeping yours in moose? Mine's in glass

Mine's in an old Bon Maman jam jar.
Re. wasting flour, I've got mine to the state where I have maybe half an inch in the bottom, and I just top it up 40g flour and 40g water, which is exactly what I need for a loaf. Because it's used every week, I don't have to feed in between, so no waste.

 

[Biddlybee]

Mine's in an old Bon Maman jam jar.
Re. wasting flour, I've got mine to the state where I have maybe half an inch in the bottom, and I just top it up 40g flour and 40g water, which is exactly what I need for a loaf. Because it's used every week, I don't have to feed in between, so no waste.

Ah, I meant the waste from failed loaves, three now.

I do (did) the similar (35g flour, 35ml water), once a week, starter stored in fridge, no discard.

 

[moose]

Ah, I meant the waste from failed loaves, three now.

Ohhh - Can you fry it as flatbreads in a hot dry pan, with some herbs or spices pressed in the top?

 

[Biddlybee]

It occurs to me that actually you could try, when you make the batch of starter to bake with, putting it in an insulated mug or thermos (with the lid open slightly). If you make it with warm water (allowing for the fact the original starter will be dead cold, so really warm) that should help it along. I might have a spare one somewhere if you don't. Happy to provide starter also once de-covidified.

6-7 hours and a few tiny bubbles...

 

[RubyToogood]

6-7 hours and a few tiny bubbles...

View attachment 303390

It's a start?

 

[Biddlybee]

will top it up tomorrow and see what happens.

 

[RubyToogood]

will top it up tomorrow and see what happens.

Or you could just nip round the corner and get a topup from Ms T. Or even han unless she's killed hers.

 

[han]

Or you could just nip round the corner and get a topup from Ms T. Or even han unless she's killed hers.

Krystal is dead, it's true. But Gita is alive and kicking!

 

[moose]

6-7 hours and a few tiny bubbles...

What flour are you using - anything different to previous? At least it's having a go.

 

[Ms T]

It’s hard to kill a starter ime. I’d feed it daily for a few days so it regains its vigour.

 

[Biddlybee]

Or you could just nip round the corner and get a topup from Ms T. Or even han unless she's killed hers.

Aye, I think it's heading that way. This will be resus attempt no 4. Will keep at it for a few more days, although that didn't quite work last time. I gave up and put it back in the fridge

What flour are you using - anything different to previous? At least it's having a go.

Strong white bread flour, no change.

 

[RubyToogood]

I've killed mine a few times. I never really knew why it turned up its toes.

 

[seeformiles]

Made some shortbread yesterday after a concerned Mrs SFM announced we were out of it. Turned out nice

 

[moose]

I'm experimenting with a 'poolish'-based Neopolitan pizza dough today. Will report back!

 

[Biddlybee]

Combination of the temp going up to spring-like figures (16!), the tips from Rubes and encouragement to persevere... and she lives! Active af

First prove is six hours in. Fingers crossed.

 

[moose]

I'm experimenting with a 'poolish'-based Neopolitan pizza dough today. Will report back!

Phew, that was a faff. I misread the recipe and ended up chasing a 100% hydration dough round the kitchen Rectified it in time to make pizzas for tea - flavour was lovely, but haven't quite got the texture right. Will try again.

 

[5t3IIa]

I’m going to try piping later. Got a kit from Wilko. Can’t see it going well but we will see

 

[Saffy]

I’m going to try piping later. Got a kit from Wilko. Can’t see it going well but we will see

Ohhh exciting! You can practice on the back of a plate and reuse the icing, so long as it doesn't dry.