2d • Bread Banter 💬 🥖
MY STARTER ADDICTION
Sitting here playing on the computer waiting for my dough to BF, thought I'd take a moment to introduce my 'partners in crime'. Left to right....Ken, Amelia, and Ava. Ken and Ava were purchased as dehydrated, and are now kept at 60% hydration. Amelia (2nd pic is from the top of her open jar) is Lievito Madre I made from grape water, and is 45% hydration. I've also sent to starter heaven several self made starters, and a couple of others that were purchased. As much as sourdough is a hobby for me, starters are more of an addiction. I love playing with them, watching them grow, watching as they mature, and seeing the differences among them. I've had 3 different starters that were made with Debra Wink's pineapple juice protocol - the first purely out of curiosity; the 2nd and 3rd as verification that the protocol really does work exactly as written so I could be comfortable recommending it to people. I didn't keep them going for more than a month or so because I simply do not need them. And if I ever decide I do, I can recreate one in a week, strengthen in another week, and bake in the 3rd week.
Anyone think I need an intervention? 🤣
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MY STARTER ADDICTION
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