yes!! I made a little one on TikTok when I'd just painted the kitchen black earlier this year... but I'll make an update soon now that its "lived in a little"
I saw a TikTok over the summer swearing that they key to "the best sourdough starter" was to add a little sugar to the starter itself, is this what you're referring to as the sweet stiff starter? Her starter appeared to have begin to double even after a couple of days of starting it, and she mentioned much of the same that the loafs come out softer and less sour.
So I can't say for sure Sheina if they were talking about a sweet stiff starter or always (?) feeding your starter a little sugar... sweet stiff starters are actually made separate of your main sourdough starter (and are specifically used with sweet and milk breads as they yield a bigger rise, softer crumb and less sourness).
That said, I've also seen a few TikToks myself saying that adding sugar will make your starter double faster etc. That is of course true as sugar doesn't need to be fully "digested" like flour, and so it provides a more readily available source of food to your culture (making it double faster). But I actually don't suggest adding sugar to your starter on a consistent basis as, in my experience, it can quickly make your culture start smelling fruity as you're effectively creating an imbalance between the yeast and bacterial cultures.
In fact, it's a little like feeding humans pure sugar: we will get a burst of immediate energy, our GI will spike and then crash (which is why its suggested to feed your starter complex grains such as rye). Remember- you want to create a strong culture which will eat its way through the most complex grains and enriched doughs... adding sugar to your starter is a hack that will only make it lazy!
(but I'm also certainly in favor of a little kitchen witchy magic when it comes to setting nurturing intentions when you're making a meal, as I do believe that our energy while preparing foods affects the outcome) ;)
imo Jenny, chemistry can be magical! As when your starter is at its peak, it'll be using up all the oxygen around it– so it'll put out a match instantly. In my experience its a bit more accurate than the float test, which doesn't work as well when you're feeding your starter richer flours such as rye
just be sure to give it a light tap on the countertop to break the surface- it's fun to do (and you'd be surprised to see how long your starter stays at "peak", particularly if you're using some form of heirloom grain)
OMG I made this with my starter Guisepe( from the starter you sent). - I made two separate starters frmo the one you sent. ONe with Einkorn and Bread flour named Guisepe - this one is a little more brown. teh other I named Giovana with Bread flour only) This stout honey bread was so delicious!!! Thank you
So I think I may have spotted a typo in the recipe for the Guinness and Honey bread, which I’m trying tonight. The ratio of rye flour to unbleached white at 20/80 would mean you would need 100 grams of rye to 400 grams of white. The recipe shows just 10 grams of rye flour. I think you meant 100 grams right? When I mixed my flours and made the dough it was so sticky and loose it was more like a sponge than a dough. I upped my “rye” (using wheat here since I didn’t have rye) and it made the consistency back to being dough-like again. I’m only in the early stages of stretching and haven’t proofed yet but I believe I’m on track. Would you please confirm Paula? Thanks so much!
Paola- no mortification please! You are amazing and I’ve used probably a hundred of your recipes over the years. Thanks so much for all you do and share and all I’ve learned! ❤️ And glad it was the right fix. We will see what happens with my loaf tomorrow!
I’m curious since you’ve stopped being low carb, can you feel a difference? I’m not celiac, but have a wheat allergy; more importantly feels like I wouldn’t be able to stop & would be so high & spacey from the bread.. I think it’s all I’d want to eat, very addictive for me.🤔
Wait... YOUR KITCHEN!! Can we get a tour please?
yes!! I made a little one on TikTok when I'd just painted the kitchen black earlier this year... but I'll make an update soon now that its "lived in a little"
https://www.tiktok.com/@paolavanderhulst/video/7239854688429018410
seconded, the practical magic vibes are impeccable
lol thank you Sheina 🪄
I saw a TikTok over the summer swearing that they key to "the best sourdough starter" was to add a little sugar to the starter itself, is this what you're referring to as the sweet stiff starter? Her starter appeared to have begin to double even after a couple of days of starting it, and she mentioned much of the same that the loafs come out softer and less sour.
So I can't say for sure Sheina if they were talking about a sweet stiff starter or always (?) feeding your starter a little sugar... sweet stiff starters are actually made separate of your main sourdough starter (and are specifically used with sweet and milk breads as they yield a bigger rise, softer crumb and less sourness).
That said, I've also seen a few TikToks myself saying that adding sugar will make your starter double faster etc. That is of course true as sugar doesn't need to be fully "digested" like flour, and so it provides a more readily available source of food to your culture (making it double faster). But I actually don't suggest adding sugar to your starter on a consistent basis as, in my experience, it can quickly make your culture start smelling fruity as you're effectively creating an imbalance between the yeast and bacterial cultures.
In fact, it's a little like feeding humans pure sugar: we will get a burst of immediate energy, our GI will spike and then crash (which is why its suggested to feed your starter complex grains such as rye). Remember- you want to create a strong culture which will eat its way through the most complex grains and enriched doughs... adding sugar to your starter is a hack that will only make it lazy!
She was just saying that it's the best way to make a sourdough starter and get it thriving quickly. What you say makes sense though, thank you!
is the lighting the match a little "kitchen witchy magic" ?
(but I'm also certainly in favor of a little kitchen witchy magic when it comes to setting nurturing intentions when you're making a meal, as I do believe that our energy while preparing foods affects the outcome) ;)
imo Jenny, chemistry can be magical! As when your starter is at its peak, it'll be using up all the oxygen around it– so it'll put out a match instantly. In my experience its a bit more accurate than the float test, which doesn't work as well when you're feeding your starter richer flours such as rye
SO interesting!!! I didn't even think of that! Thank you!
just be sure to give it a light tap on the countertop to break the surface- it's fun to do (and you'd be surprised to see how long your starter stays at "peak", particularly if you're using some form of heirloom grain)
OMG I made this with my starter Guisepe( from the starter you sent). - I made two separate starters frmo the one you sent. ONe with Einkorn and Bread flour named Guisepe - this one is a little more brown. teh other I named Giovana with Bread flour only) This stout honey bread was so delicious!!! Thank you
So I think I may have spotted a typo in the recipe for the Guinness and Honey bread, which I’m trying tonight. The ratio of rye flour to unbleached white at 20/80 would mean you would need 100 grams of rye to 400 grams of white. The recipe shows just 10 grams of rye flour. I think you meant 100 grams right? When I mixed my flours and made the dough it was so sticky and loose it was more like a sponge than a dough. I upped my “rye” (using wheat here since I didn’t have rye) and it made the consistency back to being dough-like again. I’m only in the early stages of stretching and haven’t proofed yet but I believe I’m on track. Would you please confirm Paula? Thanks so much!
Recipe has been updated (THANK YOU!)(again, mortified)(but THANKFUL!)(and be proud of your instincts!)
CORRECT! Karen I'm both mortified and thankful you caught that. Sounds like listening to your instinct served you right!
Paola- no mortification please! You are amazing and I’ve used probably a hundred of your recipes over the years. Thanks so much for all you do and share and all I’ve learned! ❤️ And glad it was the right fix. We will see what happens with my loaf tomorrow!
Oh man!!! You are frickin gorgeous and your artwork is WOW WOW WOW!!!
I’m curious since you’ve stopped being low carb, can you feel a difference? I’m not celiac, but have a wheat allergy; more importantly feels like I wouldn’t be able to stop & would be so high & spacey from the bread.. I think it’s all I’d want to eat, very addictive for me.🤔
Looking for measurements in cups not grams
i was hoping that you might develop a sourdough bread with lupin flour for someone who is celiac and diabetic....roxana