To all the Mother's at The Crumb Table 🫶🏼

She sat overnight and reached peak☺️ it's been a whole 24hrs since she's been fed ✨️patience✨️ She smells so sweet and perfect now🤤 There are many reasons that can cause your starter to eat slower... temperature, amount fed, etc... once you learn the why, you know what to expect. She's been in hibernation for 2 months. I didn't expect her to shoot up quick. Girl needed a minute to wake up lol. As for the loaf I mixed with the 2 month old unfed starter... BELIEVE IT OR NOT I think she overproofed 🤣 I'll have a video coming soon of what she looked like when shaping. We gone bake her anyway!! So, in closing... Sourdough isn't as strict as you think it is. Once you know how to read your dough, you can use unfed starter and practice a little patience 🤪 And know, your starter isn't dead, she may just need a minute to recoup lol 💡TIP: if your starter is taking foreverrrr to rise after a feeding, don't feed again.... that will make it take even longer. The bigger the feed, the longer she takes to eat

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

Think about your starter🤔 How does nurturing it remind you of a friendship? What small habits build trust with your starter, just like with a friend? Today, let's our starter like a friendship. However so often we check in, feed it, and trust the process. What’s one small habit you’re building with your sourdough this week?"

@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.