My starter has been in the fridge for over 2 months😲**gasp** She had a whole layer of hooch🤭🤣 Girl is HUNGRY!! So she just got fed☺️ Experiment #1: see how long it takes her to rise after being fed Fed at 8:45 am (CST) today! Experiment #2: make a loaf with the 2+ month old, unfed starter and see how she does🤭🤪 I'm excited for this🤣 knowing how to read your dough and knowing the why behind it > than following "rules" 😉 Let's goooo

@Tracy Havlik @Sandy Chong @Jill Hart @Jen Dolan@Ann Snow @Patt Stanaway @Deborah Karaban@Judy Lyle @Colleen Vergara I just wanted to update you all about what @Candi Brown-McGriff and I have been up to the last few weeks. We researched Lievito madre, which is just a sweet stiff starter, and started them together. We tried them in several different recipes. I did several loaves of bread, and the Lievito madre gives you a loaf with no sour tang, a great crumb and a very thin crisp top crust. I made a couple of dessert focaccias, ciabatta buns, cheddar jalapeño loaves, blueberry bread. I was going to make a few enriched doughs, because that is usually what this is used for, but I hurt my hand, so I will have to wait to bake them. We both absolutely love our new starters, and will be keeping them indefinitely. If anyone is interested, or has a family member who hates the tang, and I do, this is the answer. Lievito Madre Starter 100g sourdough starter, at peak 50g water 100g flour 4g olive oil 7g honey Mix, together, and knead all of the dry bits of flour in. Knead for a couple of minutes. Roll out into a smooth dough. Either roll into a snail, or into a tight ball, and cut a deep X into it, then place it in your starter jar. I fed her twice a day during the first week, and she has been tripling consistently. Keep your LM at room temperature for the first 7 days to strengthen it. Then you can place it into the fridge, a couple of hours after feeding, and bake with it when you are ready, taking it out to feed it, every 5-7 days.

Still riding the high from how pleased I am with this boule! I’ve got a little work to do still. I think I could maybe push the bulk a tad bit even though it sprung up like crazy in the oven & I also think I could have done a little better at degassing a bit at preshape to avoid those large holes. All in all still very pleased!

I know... totally not necessary BUT it was bothering me so so much lol It looks soooo much better now, go take a look 👉🏼 https://share.google/3GzvMwErwla9TSwIJ

I'm a sucker for anything with a wheat stalk😂😂 This comes in tomorrow and I just can't wait to use it lol Here's the link if you want it get it for yourself!! 👉🏼 https://amzn.to/4qEK71g