If you are looking to try breads other than sourdough, you have options. Two other starters that can be done 24 to 72 hours ahead are a Biga and a Poolish. While they don't have as much kick as a sourdough starter, they still bring extra depth of flavor and help with the longevity of the bread. Plus, you dont have to worry about feeding and maintaining a biga or poolish. Just make and use once. I hope that helps. ✌🏿
2 months ago (edited) | 2
You'll need to check the season/time of year that's best for capturing live, local yeasts. Failing that, you could soak local, dried raisins and use the soak water in your developing starter. Good luck 😊
2 months ago | 0
You probably already know how important it is to hydrate the dough in accordance with your climate.
2 months ago | 1
rye flour is your best friend when making starter :) Good luck and thx for sharing.
2 months ago | 0
I hope that you share your baking journey with us on YouTube. I've been watching videos on making sourdough. One of the YouTube channels recommended buying your starter instead of trying to make your own. I've heard it may take 3 weeks or so to make a starter that's good enough to last. I've been thinking of doing that. I enjoy baking cakes, cookies, etc. But sourdough is a whole other thing in and off itself.
2 months ago | 0
SweetPotatoSoul
I’ve been baking!! I’m determined to master the perfect sourdough loaf. But I now understand why fresh sourdough is so pricey. It’s a lot of time and patience. Please send tips if you have them!! 🥹
2 months ago | [YT] | 401