Dan the Baker
Region: US
Tuesday 17 May 2022 02:09:01 GMT
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Grayson Turner :
my starter will double in size after like 12 hours or so. I feed it once a day bake every other day. wish I had such a healthy starter
2022-05-18 20:13:48
5
ibemanna :
Since 2007??? That is friggin awesome. I bet your breads are amazing 🤤
2022-05-17 02:39:35
59
kbit8673 :
does your sourdough have a name. our families is Bertha.
2022-05-17 02:57:30
48
lynne :
2007??? I dont understand how sourdough works. is it good that it's old?
2022-05-18 23:14:59
23
Istanboa :
Have you had any close calls with your Leaven dying?
2022-05-17 02:43:27
6
Joseph McLean :
The activity of the leaven in your other is nothing I’ve ever seen with my starter. Is it because of the amount you are working with?
2022-05-20 01:34:57
4
user8505660932788 :
Did you begin the starter from scratch in 2007?
2022-05-20 04:33:43
3
Fabian Holz :
How much starter do u use for this mature sourdough? I usually feed 1:1:1 but i want try a longer fermentation like your 18 hours.
2022-06-10 11:30:33
3
Hildegard :
I do have a question : I'm not sure when the best time for baking is with my sourdough after feeding. Thanks in advance 🙋🏻♀️
2022-05-28 18:23:28
3
krekarious :
Who is feeding it when u are on vacation ?
2022-05-26 18:04:39
3
Mark Holland650 :
Is it kept at room temperature?
2022-05-21 18:04:26
3
Joep Verschueren :
which type of organic flour do you use? And what are your proportions wheat:water:starter?
2022-05-27 21:06:39
3
SammyDumDum :
I couldnt even keep a tamagotchi alive for a week jeez
2022-05-20 07:24:05
1
SUT'U JAYA :
Hola buenas tardes me pasas la receta de la masa se ve deliciosa quisiera probar de hacerla te lo agradecería muchísimo
2022-05-17 16:38:19
1
Dima :
Можете поделиться секретом закваски?😳
2022-05-18 05:24:02
0
Mattymitch :
Symbiotic mixture of yeast and bacteria could also be called a SCOBY - symbiotic colony of bacteria and yeast
2022-06-21 23:00:27
0
chef Java 👨🍳 💵🏦💫🌟 :
Do u use cold water in it?
2022-12-02 03:23:40
0
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