I am a total bread baking noob but I love to eat it. Sourdough is my absolute favorite, so I need to give this a try.

I know I will need starter (I was planning on buying some online as I don’t know anyone irl), and I have a Dutch oven. Yes, there are tons of recipes online, but I want your tried-and-true ones, especially if they are suited for altitude.

Or maybe I need to read a book? If so, which one?

Basically, how do I stuff my face with homemade sourdough in the easiest way possible?

Thank you all!

  • yA3xAKQMbq@lemm.eeEnglish
    2·
    1 year ago

    Aha. Well, you’re right about one thing: sourdough is a symbiotic colony of not just yeast but also LAB. Everything else…

    Where do you think the yeast and LAB in your starter come from? Why do you have regional differences in microbial composition? Why do rye and wheat starter have completely different proportions of LAB and yeast? What happens if you change the temperature of your starter during the growth phase?

    Go ahead, split your starter, feed one part each with rye, wheat, spelt flour. Now go and take the same flour but grow one at a different temperature from the other. Come back again in three weeks, tell me they’re still the same starter.

    Your starter is a product of it’s surroundings, that is your house microbiota, flour, also water and temperature. And maybe the defining variable is your local microbiota, not the flour, IDK. Doesn’t matter.

    Source: the starter I bought on Etsy still smells and tastes the same as it did when I bought it a year ago even though I’ve been feeding it my flour.

    I highly doubt that a) you have a proper recollection of smell and taste of something you assessed a year ago and b) your senses are a proper indicator of microbial composition.

    Source: I studied sensory evaluation methods and conducted studies with several hundred participants.

    Also, science.

    Lol

    • bottle@kbin.social
      32·
      1 year ago

      Glad you got some laughs. You’re still incorrect. I remember exactly what it smells like. And I still have my original starter, both fed the same flour, both completely different. Again, I keep my starter sealed in the fridge, any trace amounts of small bacteria are overcome by the massive colony of bacteria already there.

      Can you please explain how the puratos lab (https://sourdoughlibrary.puratos.com/en/) maintains their collection of starters if they all become the same thing when you feed them the same flour?

      Source: I studied sensory evaluation methods and conducted studies with several hundred participants.

      What does that have to do with bread? lol.

      Starters contain the yeast that’s in the flour and the air where they are made. So whatever yeasts are in your bought starter – they will quickly be replaced by the ones you add.

      Then you say: And maybe the defining variable is your local microbiota, not the flour, IDK

      Which is it? Does the flour matter or not? lol that was the point I was disagreeing with then you flip flop or something.

      Aye caramba man just bake some bread.

      • yA3xAKQMbq@lemm.eeEnglish
        2·
        1 year ago

        Can you please explain how the puratos lab

        Yeah, I can explain that:

        “… refreshed every two months with the original flour with which it was made, thereby replicating conditions in the original bakery.”

        https://www.questforsourdough.com/puratos-library

        Funny, mh?

        What does that have to do with bread?

        Nothing, it means you don’t have any idea how “that starter from etsy” smelled.

        Starters contain the yeast that’s in the flour and the air where they are made.

        Then you say: And maybe the defining variable is your local microbiota,

        🙄 You really have issues reading, don’t you.

        lol that was the point I was disagreeing with then you flip flop or something.

        My point was that a bought starter will change at your home, but since your own source shows that it is in fact the flour, you probably should go bake some bread. aY cArAmBa.