We get so many calls about our cultures, what do I do when I get it, what do I use, it isn't doing what you say in the time or it is doing this too fast...
Our best advice when it comes to sourdough is to play with it, experiment with it, try things.
Sourdoughs are amazing things. Each has it's own personality and traits. I have to laugh at mine sometimes because they react so different to the same treatment. I had 3 out at one time and working with them. One took off like a race horse out of the gate. Quick activation. Fast leavening. Just wow. One was average. Just took the suggested time and amount of flour and water. Was happy to be going along at an average speed. My third one was being slow and moody. It was stubborn to activate. It wanted more attention. Didn't rise as fast. But it was well worth the wait.
When customers call with all these questions, our best advice is to play with your culture. Try new things. Try different flours. The seasons can affect sourdoughs. Some like more flour and water than others. You don't need to be precise. Just try and see what works best for you. This is why we suggest that when you first activate your culture that you split it and keep a back up, in case you do something that can't be reversed.
By trying and experimenting, you might come across that amazing bread that no one else has ever come up with. That is the fun in baking with sourdough. The possibilities are endless.
Let us know what your favorite "experiment" with sourdoughs have been....happy baking.
Our best advice when it comes to sourdough is to play with it, experiment with it, try things.
Sourdoughs are amazing things. Each has it's own personality and traits. I have to laugh at mine sometimes because they react so different to the same treatment. I had 3 out at one time and working with them. One took off like a race horse out of the gate. Quick activation. Fast leavening. Just wow. One was average. Just took the suggested time and amount of flour and water. Was happy to be going along at an average speed. My third one was being slow and moody. It was stubborn to activate. It wanted more attention. Didn't rise as fast. But it was well worth the wait.
When customers call with all these questions, our best advice is to play with your culture. Try new things. Try different flours. The seasons can affect sourdoughs. Some like more flour and water than others. You don't need to be precise. Just try and see what works best for you. This is why we suggest that when you first activate your culture that you split it and keep a back up, in case you do something that can't be reversed.
By trying and experimenting, you might come across that amazing bread that no one else has ever come up with. That is the fun in baking with sourdough. The possibilities are endless.
Let us know what your favorite "experiment" with sourdoughs have been....happy baking.
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