Well, it has to happen. You look after them while they are just young and then one day, before you know it, they’re all grown up and ready to go off on their own, do what they are meant to do. Sure, they may not behave perfectly, may disappoint now and again but deep down, you gave them the best start you could and you know with a little care and a good environment, they’ll do great things. And you’ll be proud to say “Those are my babies.”
The main goal of the project was to not only offer a step-by-step of building a sourdough starter but to compare two similar recipes: one using water, the other pineapple juice. Having done just that and getting both starters to the “finish line”, here are some conclusions. Continue reading “Starting a Starter: Final Thoughts”
I figured that, since I have these steps already photographed for another entry, mainly the Vermont Sourdough post here, I may as well include them separately as their very own little “Stretch and Fold show and tell” .
More show than tell, mind you.
I hope this helps to show the technique well and let people know that there is an alternative to kneading, if you find that aspect of bread making difficult or tedious. Some people actually like kneading and feel it’s a good mental zone out therapy, they just get in the groove. I like kneading, myself, and some doughs you pretty much have to knead by hand, like bagels, which is usually way too stiff for a mixer to handle.
But this is a really great way to simplify your bread making if you don’t want to get into the heavy push and turn stuff. Even if you like kneading, this is a good technique to have in your bag o’ tricks for those time you’re just not feeling like it.