Anyone ever do that whole sourdough thing back in lockdown?
I love sourdough, but paying 6 to 8 bucks for it at bakers delight isnt cheap.
Was it worth it and do you recommend it? or was it a fad for a reason?
I did a sourdough class a month before covid hit. I still make 2-3 loaves a week just for us. It’s a little bit of goodness I can do for my family and budget. It doesn’t keep well, only good as toast the days after but we like it that way. I avoid the social media sites about it, they get a bit militant and I’m not in it for aesthetics. It’s not rocket science or a beauty contest, it’s just bread. Very nice bread.
I don’t see the point in sour dough starters, if you leave normal yeasted dough for an extra hour or two between risings and punching down it gets the same sour taste, if that’s what you want.
Not sure I quite agree about the taste. But think part of the point is to not buy yeast. Worth the maintenance if you make enough bread. For a once a month hobby, packet!
Anyone ever do that whole sourdough thing back in lockdown? I love sourdough, but paying 6 to 8 bucks for it at bakers delight isnt cheap. Was it worth it and do you recommend it? or was it a fad for a reason?
I did a sourdough class a month before covid hit. I still make 2-3 loaves a week just for us. It’s a little bit of goodness I can do for my family and budget. It doesn’t keep well, only good as toast the days after but we like it that way. I avoid the social media sites about it, they get a bit militant and I’m not in it for aesthetics. It’s not rocket science or a beauty contest, it’s just bread. Very nice bread.
I make sourdough all the time. it doesn’t need to be as much of a palaver as people make out. Starters are pretty hardy things, too.
I held off because I don’t need to eat whole loaves of sourdough. Toasted with lashings of butter, yum.
Butter and creamed honey this week.
Creamed honey is so delicious.
We’re making a dent in the jar, that’s for sure!
I’ve never bothered with making sour dough myself but have a friend whose starter is about 10yo. It is named Madam and sometimes behaves like one.
I see people selling old mothers on fb/gumtree.
I don’t see the point in sour dough starters, if you leave normal yeasted dough for an extra hour or two between risings and punching down it gets the same sour taste, if that’s what you want.
Not sure I quite agree about the taste. But think part of the point is to not buy yeast. Worth the maintenance if you make enough bread. For a once a month hobby, packet!